SOUP RECIPE - 676
LIMA
BEAN
SOUP
1 carrot, sliced
1 lg. onion, chopped
1 tbsp. vegetable oil
1 (14 1/2 oz.) can stewed tomatoes
2 c. bean cooking liquid
2 c. cabbage, chopped
1 tsp. salt
1/4 tsp. pepper
1 1/2 c. cooked lima beans
1/4 c. parsley, chopped
Saute carrot and onion in oil in medium sized saucepan to tender crisp.
Add tomatoes, beans, cooking liquid, cabbage, salt and pepper.
Bring to boil. Cover, simmer for 10 minutes.
Add lima beans and parsley.
Heat.
Makes 4 servings.
SOUP RECIPE - 677
KINGS ARMS TAVERN CREAM OF PEANUT SOUP
1 med. onion, chopped
2 ribs celery, chopped
1/4 c. butter
3 tbsp. flour
2 qts. chicken stock or broth
2 c. smooth peanut butter
1 3/4 c. light cream
Peanuts, chopped
Saute onion and celery in butter until soft but not brown.
Stir in flour until well blended.
Add chicken broth, stirring constantly, bringing to a boil.
Remove from heat and put into blender and blend until smooth.
Then add peanut butter and cream.
Stir thoroughly.
Return to low heat, do not boil.
SOUP RECIPE - 678
ONION
SOUP
4 lg. onions
1 tbsp. butter
1 tbsp. oil
1 tbsp. sugar
2 tbsp. flour
6 c. beef broth (2 cans Campbell's beef bouillon; make remainder with beef
bouillon pkg.
1/4 c. white wine
Salt & pepper to taste
Mozzarella cheese
French bread or croutons
Cook onions and butter or oil over low heat until brown, 15 minutes.
Then increase heat and add sugar and flour.
Place in crockpot with the beef broth and cook or simmer several hours.
Add wine 1 hour before serving.
Place croutons in each bowl.
Add soup and top with Mozzarella cheese.
Place under broiler until cheese melts.
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