Cream of Lima Bean Chowder
1/2 cup diced bacon
1 small minced onion
1 pint fresh lima beans
3 cups water
2 tablespoons flour
3 cups scalded milk
1 teaspoon finely chopped parsley
Croutons
Put bacon in saucepan and cook until crisp. Remove bacon and cook onion in the fat. Add lima beans and water and cook until beans are tender. Thicken with flour which has been rubbed smooth with just enough water to moisten it.
Cook 3 minutes, add milk and bring to the boiling point. Season with salt and paprika. Sprinkle parsley over the chowder just before serving.
Thick Pea Soup with Homemade Croutons
1 1/2 cups split peas
1/2 teaspoon fresh or dried mint, optional
3 pints ham broth (or any other flavor you prefer)
1 tablespoon flour
1/4 teaspoon pepper
Wash the peas thoroughly. Soak overnight in cold water. Bring to the boiling point in the water in which they were soaked.
Add the mint and broth. Cook peas till tender, then rub through a sieve. Moisten the flour with a little cold water, stir into the boiling soup and boil 3 minutes. Add salt and pepper if needed and serve with croutons.
Homemade Croutons
Cut a slice of bread into small dice. Bake in a slow oven till golden brown. Or if preferred, melt a tablespoon of butter or shortening and cook the diced bread in it until crisp and golden brown.
Corn Chowder
2 cups cooked corn
1 cup chopped bacon
1 cup potatoes, cut in cubes
1/2 onion, sliced
3 cups water
2 cups scalded milk
1 tablespoon butter
1 tablespoon flour
2/3 cup cracker crumbs
Salt, pepper
Fry bacon in skillet, and onion and saute. Pare and cut potatoes in one-half inch cubes, parboil five minutes. Add to onion, with corn and water. Cover and cook 20 minutes, or until potatoes are soft.
Melt butter in a saucepan, add flour, stir to a smooth paste, pour some of the milk on slowly, stirring constantly. Combine with first mixture. Add crumbs and seasonings.
Source: ezinearticles
1/2 cup diced bacon
1 small minced onion
1 pint fresh lima beans
3 cups water
2 tablespoons flour
3 cups scalded milk
1 teaspoon finely chopped parsley
Croutons
Put bacon in saucepan and cook until crisp. Remove bacon and cook onion in the fat. Add lima beans and water and cook until beans are tender. Thicken with flour which has been rubbed smooth with just enough water to moisten it.
Cook 3 minutes, add milk and bring to the boiling point. Season with salt and paprika. Sprinkle parsley over the chowder just before serving.
Thick Pea Soup with Homemade Croutons
1 1/2 cups split peas
1/2 teaspoon fresh or dried mint, optional
3 pints ham broth (or any other flavor you prefer)
1 tablespoon flour
1/4 teaspoon pepper
Wash the peas thoroughly. Soak overnight in cold water. Bring to the boiling point in the water in which they were soaked.
Add the mint and broth. Cook peas till tender, then rub through a sieve. Moisten the flour with a little cold water, stir into the boiling soup and boil 3 minutes. Add salt and pepper if needed and serve with croutons.
Homemade Croutons
Cut a slice of bread into small dice. Bake in a slow oven till golden brown. Or if preferred, melt a tablespoon of butter or shortening and cook the diced bread in it until crisp and golden brown.
Corn Chowder
2 cups cooked corn
1 cup chopped bacon
1 cup potatoes, cut in cubes
1/2 onion, sliced
3 cups water
2 cups scalded milk
1 tablespoon butter
1 tablespoon flour
2/3 cup cracker crumbs
Salt, pepper
Fry bacon in skillet, and onion and saute. Pare and cut potatoes in one-half inch cubes, parboil five minutes. Add to onion, with corn and water. Cover and cook 20 minutes, or until potatoes are soft.
Melt butter in a saucepan, add flour, stir to a smooth paste, pour some of the milk on slowly, stirring constantly. Combine with first mixture. Add crumbs and seasonings.
Source: ezinearticles
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