This soup is a heart-healthy addition to the menu. It is gorgeous served in herb-rimmed mugs.

2 tablespoons butter

1 cup chopped onion

2 cloves garlic, sliced

1 cup tart apple, peeled and diced

3 cups chicken stock

1/4 teaspoon cayenne

1 19-ounce can cannellini beans, drained

1/4 to 1/2 cup buttermilk

1 to 2 tablespoons fresh lime juice

1/4 cup chopped fresh coriander

Salt and freshly ground pepper

Heat butter in a pot over medium heat. Add onion, garlic and apple. Sauté for 2 minutes or until vegetables soften. Add chicken stock and cayenne and bring to boil. Lower heat and simmer for 10 minutes. Add beans and simmer another 10 minutes.

Place in a food processor or blender and purée until smooth. Stir in enough buttermilk to give the consistency you want, then add lime juice and coriander. Season with salt and pepper to taste. Chill well before serving. Serves 4 to 6.