Courtesy of Craig Claiborne Simmer 3/4c of chopped shallots in 5T butter until translucent. Add 1 1/4 lbs of frozen (or fresh if you can get them) baby lima beans to the pot with 1/2 teaspoon herb salt, 1/2 teaspoon fresh ground pepper and 1 teaspoon of dried marjoram. Simmer together briefly with 1/2 cup organic chicken stock until lima beans are soft. Puree in a food processor and add an additional 3 1/2 cups chicken broth. Strain or use a food mill to remove any lima bean skins. Stir in 1 cup best heavy cream. Bring to temperature and serve with chopped chives.