Italian White Bean Soup
This page incorporates text from the public domain cookbook The Cook's Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes by Emily Waters.
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
Soak beans in water for 12 hours, then drain them.
12 hours
Add the drained beans to a stock pot with a little salt, butter, carrot, onion, two leeks, and a stick of celery.
Cover with water, and simmer until the vegetables are well cooked.
Drain the beans and vegetables, discarding the vegetables.
Purée the beans, adding stock as necessary to get a smooth consistency.
Transfer purée to a pot, and add stock to get the desired consistency. Bring to a boil, and keep hot until serving.
Combine the egg yolks with the cream, and add this to the soup.
Transfer the soup to a warm tureen, add some boiled green peas, and serve with fried croûtons handed separately.