1 (10 oz.) pkg. frozen baby lima beans
2 tbsp. butter
1/2 c. sliced green onion
1 tsp. curry powder
1/2 tsp. salt
1/8 tsp. white pepper
1/2 tsp. dried tarragon
4 sprigs parsley
1/2 c. heavy cream
1 (13 oz.) can chicken broth
Chopped chives

NOTE: I prefer to use leeks instead of green onion, plus I use more parsley, plus 1/4 teaspoon more curry.

Cook beans with 2 tablespoons butter, 1/3 cup sliced green onions (tops too) and curry powder until beans are soft, 20-30 minutes. Empty beans and liquid into blender; add salt, pepper, tarragon, parsley and 1/2 cup cream.

Cover and blend on low speed. Then blend on high for 20 seconds or until smooth. Pour into saucepan and add chicken broth. Heat over simmering water or microwave 3 minutes. Garnish with chopped chives. Serves 6.