Lima Bean Soup

  • Serves

    serves 8


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.


  • 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)


Step 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.

Step 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.

Step 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.

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