1 lb. dry baby lima beans (2 1/2 c.)
8 c. water
1 lg. onion, chopped (1 c.)
1 tbsp. instant chicken bouillon granules
2 c. cauliflowerets or 1 (10 oz.) pkg. frozen cauliflower
2 med. apples, peeled & chopped (2 c.)
2 med. carrots, sliced (1 c.)
1 tbsp. curry powder
1 1/2 tsp. salt
1/4 tsp. ground cardamom
4 beaten egg yolks
2 c. buttermilk
Snipped parsley

Rinse beans. In a Dutch oven or kettle combine beans and the water. Bring to boiling. Reduce heat; simmer 2 minutes. Remove from heat. Cover; let stand 1 hour. (Or, soak beans in the water overnight in a covered pan.) Do not drain. Add onion and bouillon granules to beans. Cover and simmer 1 hour or until beans are nearly tender.

Add cauliflowerets, apples, carrots, curry, salt and cardamom. Simmer the mixture 30 to 40 minutes more or until vegetables are tender. Combine beaten egg yolks and buttermilk; add to soup. Heat through; do not boil. Serve in soup bowls. Sprinkle with parsley. Makes 8 servings.