Cream Of Lima Soup

• 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)

1. 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.
2. Cover and simmer for 15 to 20 minutes or until vegetables are tender.
3. Cool slightly.
4. Pour mixture into a blender container.
5. Cover and carefully blend until smooth.
6. Return to saucepan.
7. Stir cream and heat through. Sprinkle each serving with green onion tops.
8. Makes 4 to 6 side dish servings.
9. I use powdered milk instead of cream.
10. Very good with salad or as a first course.

chicken broth, frozen lima beans, green onion, margarine, curry powder, tarragon, pepper, light cream, green onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=695960 (may not work)