Fordhook (lima beans) Soup Recipe #3 from Cross Creek Cookery
Soup is on....
This recipe is the third one that has been chosen from Cross Creek Cookery by Marjorie Kinnan Rawlings.
Marjorie shared this with us near the beginning of her cookbook:
Food imaginatively and lovingly prepared, and eaten in good company warms the being with something more than the mere intake of calories. I cannot conceive of cooking for friends or family, under reasonable conditions, as being a chore. Food eaten in unpleasant circumstances is unblessed to our bodies' good...
In passing them (the recipes) on both to motivate and to initiate, I wish that I might pass on, too, the delight of the surroundings in which they have been eaten.
My Very Own Copy of Marjorie's Cookbook
According to many of the sources I reviewed, Fordhook limas are the finest and grow to be the largest lima beans. They grow to be plump beans which can be eaten fresh or canned and frozen.
A walk back in time...
For me making and sharing these recipes has taken me on a journey to the past...and to perhaps a greater understanding of Marjorie.
Living so close to Cross Creek, I can travel there often to feel her inspiration. To hear her thoughts as she gathered them preparing to write is possible as I walk the grounds and listen to the voices of time as they speak to me.
I only wish I had a wood stove so I could authentically prepare these dishes as she really did. I hope you enjoy trying her dishes as much as I do sharing them.
“Who owns Cross Creek? The red-birds, I think, more than I, for they will have their nests even in the face of delinquent mortgages..It seems to me that the earth may be borrowed, but not bought. It may be used, but not owned. It gives itself in response to love and tending, offers its sesonal flowering and fruiting. But we are tenants and not possessors, lovers, and not masters. Cross Creek belongs to the wind and the rain, to the sun and the seasons...— Marjorie Rawlings
A Peek Inside Cross Creek Cookery
More you may find interesting...
About preparing the soup
For this recipe I did sieve some of the beans but I decided I wanted more texture to the soup so I used a fork for most of the mashing.
Marjorie suggested serving with a dollop of butter and I did that but added small dollops of sour cream too.
This is really a creamy little dish to enjoy. The biscuit is from one of Marjorie's recipes that I will be sharing at a later time. It is perfect for dunkin' in the soup.
Only a scant pinch of salt and pepper were added; again, add to your preferred taste.
Creamy, smooth, and satisfying to add to a meal as a side dish or to serve as the main course.
Onions put through a sieve for onion juice
Putting Beans Through Sieve
A Fork Was Used to Mash These Beans
Broth, Milk, Flour Butter to Bring Our Soup to Life
- 2 cups vegetable or chicken broth, can use bouillon if in a pinch
- 2 cups cooked Fordhooks or other lima beans
- 1 cup scalded milk
- 2 tablespoons unbromated, unbleached flour
- l tablespoon onion juice
- salt and pepper to taste
- sprinkle of paprika, if desired after preparing
- If you use fresh limas, cook until done and all water has cooked away. If using canned or frozen, heat or cook as directed.
- Press through a sieve or if you have a Foley food mill, use that to mash your beans.
- Set aside. Melt butter and add flour. Stir in scalded milk and broth and blend until smooth. Add limas you have prepared and onion juice. Heat through.
- Serve with a dot of butter and sprinkle lightly with paprika if you wish.
|Serving size: 1 cup|
|Calories from Fat||18|
|% Daily Value *|
|Fat 2 g||3%|
|Carbohydrates 44 g||15%|
|Fiber 24 g||96%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Soup Served up with Just a Dollop of Butter
© 2013 Patricia Scott