|
 | LIMA BEAN SOUP | | |
| One of Margaret's favorites. This can be done with a variety of veggies. Potatoes can be added. If, however, potatoes are added, do not use the food processer as that will turn the potatoes into a paste. | |
| Ingredients: |
2 lbs frozen Fordhook lima beans
2 quarts chicken stock (32 oz)
2 Tablespoons minced onion
1 Tablespoon Curry Powder
1 Tablespoon Dried Tarragon
2 cups 1/2 & 1/2
S & P | |
| Procedures: |
Cook the beans over low heat in the chicken stock, onion, curry powder and tarragon until very well done.
Cool and puree in the food processor, in batches, if necessary.
Return to the pot and add the 1/2 and 1/2 over low heat.
Adjust seasonings and serve hot, or cold; freezes well. | |
| Notes: |
2018-11-15: Two quarts were made for the freezer.
2012-12-15: 2 pounds of Lima beans
2012-05-07: This batch was made with one bag of baby limas and one bag of petit mixed veggies, and 2 quarts of chicken stock and was served cold.
2012-01-23: This batch was made with baby limas, though Fordhooks work well.
| | | | | |
