Succotash Soup Recipe

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Succotash Soup

Win Spicer

By
@debaylady

I have tried to duplicate a succotash soup made by my aunt. My fondest memory of her making this for me was when I was very ill and she came to visit me. Without saying a word, she left my bedroom and out to the kitchen she went to make this for me! Whenever you need a pick me up, this is the soup to have! I like the spices, but they can be left out. After ladling into individual bowls, you may wish to garnish with a little minced fresh parsley. Of course this is equally good in winter with frozen limas and corn!


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Rating:

Serves:

4-6

Prep:

15 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

1/2 stick
butter
2/3 c
minced onion
1/3 c
minced celery
2 c
fresh lima beans
2 c
fresh corn
2 c
chicken stock
1/4 tsp
ground nutmeg
1/4 tsp
dried marjoram
1/2 tsp
pepper
11/2 tsp
sugar
1/2 tsp
salt or to taste
1 c
heavy cream

Directions Step-By-Step

1
Over medium heat, melt butter in dutch oven. Saute onions and celery 5-7 minutes.
2
Add lima beans, stir and cook 5 minutes; add corn, stir and cook 2 more minutes.
3
Remove one third of the veggie mixture and puree in blender. Return this mixture to the dutch oven.
4
Add chicken stock, nutmeg and marjoram. Simmer about 10 minutes.
5
Reduce the heat. Stir in the heavy cream, salt and pepper to taste. Cook over low heat for about 5 minutes. Do not boil. Serve immediately.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Southern