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Cream of Lima Bean Soup

 
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Cream of Lima Bean Soup
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2 cups dried baby lima beans
1/2 pound lean salt pork, in 1/4-inch dice
2 onions, chopped
2 stalks celery, chopped
2 carrots, chopped
3 garlic cloves, minced
3 tablespoons minced fresh parsley leaves
1/4 teaspoon red pepper flakes
2 tablespoons distilled white vinegar
1 tablespoon snipped fresh dill
1 cup half-and-half

In a kettle cover lima beans with 3 inches water, bring water to boil and cook beans 2 minutes. Remove kettle from heat, soak beans for 1 hour and drain.
In another kettle cook salt pork over medium heat, stirring occasionally, for
10 minutes. Add onions, celery, and carrots and cook, stirring occasionally, about 10 minutes or until vegetables are softened. Add garlic and cook, stirring, for 1 minute. Add parsley, 6 cups water, red pepper flakes, lima beans, and salt and pepper to taste. Bring liquid to boil and simmer 1 hour.  Force mixture through a sieve into saucepan, add vinegar, dill, half-and-half and salt and pepper to taste. Heat soup over moderately low heat until it is
hot, but do not let it boil.

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