10 oz. pkg. frozen peas
10 oz. pkg. frozen lima beans
1 c. chicken stock
3 tbsp. heavy cream
4 tbsp. unsalted butter, at room temperature
Salt & freshly ground pepper

1. Put frozen peas and lima beans in medium size saucepan with chicken stock and cook over medium heat until lima beans are tender, about 5 to 7 minutes. Drain vegetables in strainer set over large bowl; reserve the stock.

2. Puree the drained vegetables in food processor, or put through food mill, adding heavy cream and butter. If vegetables seem too thick, add a bit more chicken stock. Do not add too much, or the puree will be too thin.

3. When ready to serve, reheat the puree in the saucepan and season to taste with salt and pepper.