Ingredients Jump to Instructions ↓

  1. 1 1 pint of beans

  2. 1 sliced onion

  3. 3 tablespoons butter, separated Celery root Salt cayenne pepper flour

  4. 1/2 teaspoon mustard

Instructions Jump to Ingredients ↑

  1. Instructions Soak beans in 3 or 4 quarts of water overnight; pour off in the morning and bring the beans to a boil in 2 quarts cold water. Fry a sliced onion in a tablespoon of butter; add to the beans with a piece of celery root. Boil gently until the beans are soft, adding cold water as it boils away. Rub the beans through a strainer. Add salt and cayenne pepper to taste, and mustard. Bring to a boil and thicken with a tablespoon of flour and 2 tablespoons of butter, which have been cooked together. This prevents the beans from settling. Slice a lemon and 2 hard-boiled eggs and add them to the hot soup. Serve with croutons. If tomatoes are desired, add half a can before straining. A quarter pound of salt pork or bones may be added. The beans may be boiled to pulp, sifted, and thinned with brown soup stock. When seasoned with ground herbs, spices, force-meat balls, and wine, is not unlike mock-turtle soup. .


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