CookEat Recipe

Lima Bean Purée Soup

Name: Lima Bean Purée Soup
Ingredients: 950 Millilitre Canned lima bean — Drained canned lima beans, one quart volume, not wet can volume; 2130 Millilitre Water — Water for bean broth, four and a half pints; 1 Onion — Onion, sliced; 1 Carrot — Carrot, sliced; 2 Branch Parsley — Parsley branches; 2 Clove — Whole cloves; 1 Bay leaf — Bay leaf; 14 Gramme Butter — Butter with initial beans, half oz; 1 Level tablespoon (source measure) Salt — Salt for first boil; 1906 source measure retained without conversion; source unit: level tablespoon; 2 Saltspoon (source measure) Cayenne pepper — Cayenne pepper for purée; 1906 source measure retained without conversion; source unit: saltspoon; 1 Saltspoon (source measure) Nutmeg — Grated nutmeg; 1906 source measure retained without conversion; source unit: saltspoon; 28 Gramme Butter — ADDITIONAL butter after pounding, one oz; 57 Gramme Rice flour — Rice flour for thickening, two oz; 118 Millilitre Cream — Cream for rice-flour slurry, one gill; 4 Bread — Bread slices; 1 Tablespoon Clarified butter — Clarified butter; 1906 source measure retained without conversion

Strained lima-bean purée soup thickened with rice flour and cream, croutons on side.

Type: Soup

By Alexander Filippini · Posted Sep 29, 2026

Ingredients

950 Millilitre Canned lima beanDrained canned lima beans, one quart volume, not wet can volume
2130 Millilitre WaterWater for bean broth, four and a half pints
1 OnionOnion, sliced
1 CarrotCarrot, sliced
2 Branch ParsleyParsley branches
2 CloveWhole cloves
1 Bay leafBay leaf
14 Gramme ButterButter with initial beans, half oz
1 Level tablespoon (source measure) SaltSalt for first boil; 1906 source measure retained without conversion; source unit: level tablespoon
2 Saltspoon (source measure) Cayenne pepperCayenne pepper for purée; 1906 source measure retained without conversion; source unit: saltspoon
1 Saltspoon (source measure) NutmegGrated nutmeg; 1906 source measure retained without conversion; source unit: saltspoon
28 Gramme ButterADDITIONAL butter after pounding, one oz
57 Gramme Rice flourRice flour for thickening, two oz
118 Millilitre CreamCream for rice-flour slurry, one gill
4 BreadBread slices
1 Tablespoon Clarified butterClarified butter; 1906 source measure retained without conversion

Method

Steps

Step 1
Measure one quart actual drained canned lima beans by volume, not unopened can size. Bring to brisk boil with four and a half pints water, sliced onion/carrot, parsley, cloves, bay, half-ounce butter and a LEVEL tablespoon salt for printed forty minutes. Drain over a clean sieve and SAVE all recovered broth; remove and discard aromatics.
Step 2
Pound cooked beans to pulp, return to pan with measured recovered broth; add cayenne/nutmeg and separate one-ounce butter. Boil printed five minutes. Mix two-ounce rice flour smoothly into gill cream, stir into boiling soup and boil two minutes. Strain through a conical fine strainer into soup tureen.
Step 3
For No23, dice its four bread slices into small even pieces and fry gently in its tablespoon clarified butter, stirring until golden; drain and serve these complete croutons on a separate plate, not blended into purée.

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