This simple soup only calls for a few ingredients, letting the flavor of lima beans shine. Joyce Ravid

A light or medium-weight white would fare well with this creamy and fresh soup. The lima is a bean that has never been given the respect it deserves. We hope this delicious soup will change all that: Enjoy it hot for dinner, and cold the next day for lunch—or vice versa.

Yield: serves 8


  • 3 tbsp. butter
  • 1 medium yellow onion, chopped
  • 4 cups baby lima beans
  • 2 large potatoes, peeled and diced
  • 8 cups <a href=””>Chicken/ Stock</a>
  • Salt and freshly ground white pepper
  • 14 cup chopped fresh mint leaves
  • 12 cup crème fraîche (optional)


  1. Melt the butter in a heavy saucepan over medium heat. Add onions and cook, stirring often, until onions are soft and tender, about 10 minutes.
  2. Add the lima beans, potatoes, and chicken stock, cover, and bring to a boil over high heat. Lower heat and simmer until lima beans and potatoes are tender, about 15 minutes. Use a slotted spoon to remove 1⁄2 cup of the vegetables and set aside for garnish. Continue to cook remaining vegetables until they are easily mashed against the side of the pot.
  3. Purée vegetables and stock in a food processor. Strain; season to taste with salt and pepper. Serve hot or cold, garnished with reserved vegetables, mint leaves, and crème fraîche (if used). The soup will thicken when chilled; thin to desired consistency with cold chicken stock or water.