6 oz. lima beans
2 3/4 pt. water or stock
Half a leek
3/4 oz. butter
6 tomatoes
1 level tbsp. plain flour
Salt
Thyme
Garlic
A few drops of meat extract or other seasoning

Wash the beans and soak for 12-24 hours in the water or stock. Bring to the boil in the same liquid and simmer until the beans are tender. Add the washed, sliced leek about half an hour before the beans are cooked. Rub through a fine sieve. Peel and slice the tomatoes.

Fry them in the fat, sprinkle in the flour and cook together for a few minutes, stirring all the time. Add the sieved soup and bring to the boil again. Season, add the herbs and serve. Cooking time: About 2 hours.