Cream of Lima Bean Soup
Submitted by bor
Old-fashioned cream of lima bean soup simmered low and slow with butter, paprika, and a touch of cream. Thick, hearty, and full of homestyle comfort in every bowl.
YIELD
8 ServingsPREP
15 minCOOK
30 minREADY
45 minIf you’ve never thought of lima beans as soup material, this recipe will change your mind.
Dried limas soak overnight, then simmer until they’re soft enough to push through a sieve into a thick, creamy puree.
A quick roux made with browned butter and paprika adds nutty depth, and a generous pour of cream pulls it all together into pure comfort food.
This is old-school cooking at its finest: simple ingredients, big flavor, zero fuss.
Pro Tips
- Soak the lima beans overnight for the best texture; shortcutting this step leads to grainy soup.
- Brown the flour in the butter until it smells nutty for a richer, deeper flavor.
- For an even silkier finish, use an immersion blender then strain through a fine-mesh sieve.
- A pinch of smoked paprika instead of regular paprika adds a subtle smoky backbone.
Ingredients
Directions
Wash lima beans. Cover with cold water. Let stand overnight.
Add 6 cups cold water. Cover. Simmer slowly until tender. Rub beans through sieve. Heat to boiling. Fry onion and carrot 5 minutes in 2 tablespoons butter.
Remove vegetables. Add flour, salt, and paprika to hot butter. Stir until browned. Add to boiling bean puree. Add cream or milk and remaining butter. Mix thoroughly.
Serve at once. 8 servings.
Comments
