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Puree of Broad Beans

(Brittany.) Cook 1 1/2 pints of fresh Lima beans in salted water with 1 ounce chopped ham, some parsley, a clove, and an onion. When tender, drain and add 1 ounce butter and strain the liquor and put it aside. Press the beans through a sieve, add 1 pint hot milk, salt, and pepper. It is best made with chicken or veal broth. Reduce the liquor by boiling and add to the soup. Serve with croutons.