succotash soup
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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prep time
15 Min
cook time
30 Min
method
Stove Top
yield
4-6 serving(s)
Ingredients
- 1/2 stick butter
- 2/3 cup minced onion
- 1/3 cup minced celery
- 2 cups fresh lima beans
- 2 cups fresh corn
- 2 cups chicken stock
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon dried marjoram
- 1/2 teaspoon pepper
- 11/2 teaspoons sugar
- 1/2 teaspoon salt or to taste
- 1 cup heavy cream
How To Make succotash soup
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Step 1Over medium heat, melt butter in dutch oven. Saute onions and celery 5-7 minutes.
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Step 2Add lima beans, stir and cook 5 minutes; add corn, stir and cook 2 more minutes.
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Step 3Remove one third of the veggie mixture and puree in blender. Return this mixture to the dutch oven.
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Step 4Add chicken stock, nutmeg and marjoram. Simmer about 10 minutes.
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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Main Dishes
Category:
Cream Soups
Ingredient:
Vegetable
Culture:
Southern
Method:
Stove Top
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