Puree of Succotash

• 8 cups Secondary Stock
• One 24-ounce package

Bring the stock to a boil, then add the frozen limas, sugar, sage, salt, and pepper. Bring back to a boil, then turn down to a simmer; cook, uncovered, until the beans are very tender and discolored, about 15 minutes. Puree in a blender or food processor until the skins are well broken, then strain to discard all the skins. Mix the chosen sour cream with the light cream and add to the soup, sti