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="https://www.saveur.com/article/Recipes/Chicken-Stock">Chicken Stock</a>
- Salt and freshly ground white pepper
- 1⁄4 cup chopped fresh mint leaves
- 1⁄2 cup crème fraîche (optional)
- 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.
- 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.
- 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.