Cookbook:Italian White Bean Soup

Ingredients

 * 1 pound dried white beans (haricot or flagelot, not lima or butter beans)
 * Salt
 * Butter
 * 1 carrot
 * 1 onion, halved
 * 2 leeks, in chunks
 * 1 stalk celery
 * Chicken or veal stock
 * 3 egg yolks
 * 1 cup cream
 * Peas, boiled
 * Croûtons

Procedure

 * 1) Soak beans in water for 12 hours, then drain them.
 * 2) Add the drained beans to a stock pot with a little salt, butter, carrot, onion, two leeks, and a stick of celery.
 * 3) Cover with water, and simmer until the vegetables are well cooked.
 * 4) Drain the beans and vegetables, discarding the vegetables.
 * 5) Purée the beans, adding stock as necessary to get a smooth consistency.
 * 6) Transfer purée to a pot, and add stock to get the desired consistency. Bring to a boil, and keep hot until serving.
 * 7) Combine the egg yolks with the cream, and add this to the soup.
 * 8) Transfer the soup to a warm tureen, add some boiled green peas, and serve with fried croûtons handed separately.