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Puree of Lima Beans

Place a quart of drained, canned lima beans in a saucepan with four and a half pints water, one sliced onion, one sliced carrot, two branches parsley, two cloves, one bay leaf, half ounce butter, one level tablespoon salt, and briskly boil for forty minutes. Drain on a sieve and keep the broth. Remove the onion, carrot, parsley, clove and bay leaf. Place the lima beans in a mortar and pound to a pulp; replace them in the saucepan with their broth, season with two saltspoons cayenne pepper and a saltspoon grated nutmeg, adding an ounce butter; lightly mix and let boil for five minutes. Dilute two ounces rice flour in one gill cream and add to the soup; lightly mix while boiling for two minutes. Remove, strain through a Chinese strainer into a soup tureen and serve with a plate of bread croutons.