succotash soup
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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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serves
4-6
prep time
15 Min
cook time
30 Min
method
Stove Top
Ingredients For succotash soup
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1/2 stickbutter
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2/3 cminced onion
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1/3 cminced celery
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2 cfresh lima beans
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2 cfresh corn
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2 cchicken stock
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1/4 tspground nutmeg
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1/4 tspdried marjoram
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1/2 tsppepper
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11/2 tspsugar
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1/2 tspsalt or to taste
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1 cheavy cream
How To Make succotash soup
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1Over medium heat, melt butter in dutch oven. Saute onions and celery 5-7 minutes.
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2Add lima beans, stir and cook 5 minutes; add corn, stir and cook 2 more minutes.
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3Remove one third of the veggie mixture and puree in blender. Return this mixture to the dutch oven.
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4Add chicken stock, nutmeg and marjoram. Simmer about 10 minutes.
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5Reduce 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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