Cream Of Lima Soup - cooking recipe

Ingredients

1 (14 1/2 oz.) can chicken broth
1 (10 oz.) pkg. frozen lima beans
1/3 c. sliced green onion
2 Tbsp. margarine or butter
1/2 to 1 tsp. curry powder
1/4 tsp. dried tarragon, crushed
several dashes of pepper
1/2 c. light cream or milk
sliced green onion tops (optional)

Preparation

In a 2-quart saucepan combine broth, beans, the 1/3 cup green onion, margarine or butter, curry powder, tarragon and pepper. Bring to boiling; reduce heat.
Cover and simmer for 15 to 20 minutes or until vegetables are tender.
Cool slightly.
Pour mixture into a blender container.
Cover and carefully blend until smooth.
Return to saucepan.
Stir cream and heat through. Sprinkle each serving with green onion tops.
Makes 4 to 6 side dish servings.
I use powdered milk instead of cream.
Very good with salad or as a first course.