1 (14 1/2 oz.) can chicken broth
1 (10 oz.) pkg. frozen lima beans
1/2 c. chopped onion
1/2 c. chopped celery
2 tbsp. butter
1/2 tsp. curry powder
1/4 tsp. dried tarragon, crushed
Several dashes of pepper
1/2 c. low-fat milk or light cream

Combine all ingredients except milk in a 2 quart saucepan; cover and bring to boiling. Reduce heat and simmer 15-20 minutes or until vegetables are tender. Cool slightly. Pour mixture in food processor or blender and blend until smooth. Return to saucepan and add milk; heat through. Makes 4-6 side serving dishes.