Cream Of Lima Beans Recipe

Put over the fire a quart of lima beans in boiling water to cover them;

when nearly tender add a bay leaf, half a white onion, and salt and

white pepper to taste. Let them cook until very tender, remove from the

fire, and mash through a colander with the water in which they were

boiled. Put back in the saucepan on the range, let it come to a boil,

then add a heaping tablespoonful of butter and a pint of boiling milk,

stir well, remove and press through a puree sieve that it may be smooth.

Beat four tablespoonfuls of cream, add when the soup is in the tureen

and serve immediately. This soup is very nice when made from the best

canned lima beans, using two cans and following the recipe as above.

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