1 cup dried lima beans 1 cup cream or milk
3 pints cold water 4 tablespoons butter
2 slices onion 2 tablespoons flour
4 slices carrot 1 teaspoon salt 1/2 teaspoon pepper
Soak beans over night; in the morning drain and add cold water; cook until soft, and rub through a sieve. Cut vegetables in small cubes, and cook five minutes in half the butter; remove vegetables, add flour, salt, and pepper, and stir into boiling soup. Add cream, reheat, strain, and add remaining butter in small pieces.