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Lima Bean Soup from 1898

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Ingredients

  • 1 cup lima beans
  • 2 cups milk
  • 1 cup water
  • 1 bay leaf
  • 2 tbsp butter
  • 1 tbsp flour
  • 1 onion small
  • salt and pepper to taste

Instructions

  • Slice the onion and brown in the butter. Add the flour and stir until smooth and brown.
  • Add the water, bay leaf and beans, and cook twenty minutes, or until the beans are soft. Press through a sieve.
  • Scald the milk, add the beans and cook until thickened. Season and serve.

Notes

A few drops of celery extract, onion juice, a little catsup, Worcestershire sauce, or curry powder; any proper flavoring used with judgment gives variety and adds to the various soups. The coarser leaves and stalks of the celery may not be sufficient to give the right flavor to the soup, but a drop or two of celery extract will add just what is needed. Tomatoes can be used with great freedom, as they combine with so many other things. Remember that a tablespoonful of meat, vegetable or cereal need never be wasted where soup is served everyday.