Читать книгу Lowney's Cook Book - Maria Willett Howard - Страница 45

 1 cup Lima beans 4 cups cold water 2 tablespoons chopped onion 1 sprig parsley 1 stalk celery 2 tablespoons carrot 4 tablespoons butter 2 tablespoons flour 3 cups milk salt and cayenne 1 teaspoon Worcestershire sauce ½ teaspoon pepper

Soak beans over night. Cook beans, onion, parsley, celery and carrot in cold water; when tender rub through a sieve. Melt butter; add flour, milk and seasonings; cook five minutes. Combine mixtures and serve.

One cup stewed tomatoes added to this soup makes a pleasant variation.