1 (14 1/2 oz.) can chicken broth
1 (10 oz.) pkg. frozen lima beans
1/3 c. green onion, sliced
2 tbsp. butter
1/2 tsp. curry powder
1/4 tsp. tarragon
1/2 c. light cream or milk

In 2 quart saucepan, combine broth, beans, onion, butter and curry powder. Bring to boiling and reduce heat. Cover and simmer 15 to 20 minutes. Cool slightly. Mix in blender until smooth. Return to saucepan. Stir in milk or cream and heat through.