Succotash Soup

Name: Succotash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4-6
Cuisine: Southern
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

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By Win Spicer
@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!

Rating:

☆☆☆☆☆ 0 votes0

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
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How to Make Succotash Soup

Step-by-Step

Over medium heat, melt butter in dutch oven. Saute onions and celery 5-7 minutes.
Add lima beans, stir and cook 5 minutes; add corn, stir and cook 2 more minutes.
Remove one third of the veggie mixture and puree in blender. Return this mixture to the dutch oven.
Add chicken stock, nutmeg and marjoram. Simmer about 10 minutes.
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.