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Cream of Lima Bean Soup

1 cup dried lima beans 3 pints cold water 2 slices onion 4 slices carrot 1 cup cream or milk 4 tablespoons butter 2 tablespoons flour 1 teaspoon salt 1½ 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. 6 artichokes