Friday, June 23, 2017
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Garden to table 01-25-17

Here is an appetizing and hearty soup for cold winter nights.

Succotash is an North American Indian dish of corn and lima beans. Originally the dish was enriched with bear fat but we’ll skip that here and use butter instead! I serve mine with corn muffins and a crisp slaw.

1&1/2 Tablespoons butter

1 large onion, chopped

2 large carrots, peeled an cut into short sticks

3 cups milk

2 cups chicken broth

2 medium waxy potatoes, peeled and diced

1 teaspoon thyme leaf

2 cups corn (fresh or frozen)

3 cups lima beans, (fresh or frozen)

2 tsp. chopped parsley to garnish

Melt butter in a large saucepan. Add the onion and carrots and cook over a gentle heat for 3-4 minutes to soften without coloring.

Add the milk and stock, potatoes, thyme , corn and lima beans. Simmer until vegetables are cooked through. Season to taste, ladle into soup bowls and garnish with chopped fresh parsley

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