Instructions: Bring 1 1/2 cups broth to a boil in each of 2 medium saucepans. Add limas to one, corn to the other. Return to a boil, lower heat, cover, and simmer until tender. (Frozen vegetables will be ready in about 5 minutes; fresh corn in about 3 minutes; fresh limas in about 5 to 10 minutes.)

In a food processor or blender, puree limas and their broth for 1 minute or until smooth. Press mixture through a sieve set over the saucepan in which the beans cooked. Set aside.

In clean, dry food processor or blender, puree corn and its broth 1 minute or until smooth. Press through sieve set over the saucepan in which the corn cooked.

Stir in 2 tablespoons creme fraiche or sour cream to each mixture and heat through over medium-low heat. Season each mixture to taste with salt and pepper. (NOTE: If canned broth was used, salt may not be necessary. Note also that ham or bacon garnish will add some saltiness.)

To serve, divide lima mixture into 4 warm soup bowls or mugs, filling them only half full. Add corn mixture and swirl with a spoon. Sprinkle ham or bacon over each serving if desired.

Serves 4 as a first course or light lunch or supper accompanied by bread, cheese, and a salad.

Comments: Since corn and beans were the largest crops cultivated by the native American tribes, its not surprising that the two would end up simmered together in the same soup pot. But Southern cooking is also rich with soups made from either corn or legumes. Msickquatash, a thick dried-bean and corn stew created by the Narragansett tribe of Rhode Island, became "succotash" as colonists North and South began to prepare the dish. The combination has lasted. Many succotash recipes also call for tomato and okra. But here the two basics - corn and beans - are swirled together for an elegant, simple pottage.

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