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 votes
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
How to Make Succotash Soup
- 1Over medium heat, melt butter in dutch oven. Saute onions and celery 5-7 minutes.
- 2Add lima beans, stir and cook 5 minutes; add corn, stir and cook 2 more minutes.
- 3Remove one third of the veggie mixture and puree in blender. Return this mixture to the dutch oven.
- 4Add chicken stock, nutmeg and marjoram. Simmer about 10 minutes.
- 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.
