Succotash Soup
By
Win Spicer
@debaylady
7
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 stickbutter
-
2/3 cminced onion
-
1/3 cminced celery
-
2 cfresh lima beans
-
2 cfresh corn
-
2 cchicken stock
-
1/4 tspground nutmeg
-
1/4 tspdried marjoram
-
1/2 tsppepper
-
11/2 tspsugar
-
1/2 tspsalt or to taste
-
1 cheavy cream
How to Make Succotash Soup
- 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.
