White Bean Soup Recipe

Soak 3 cups of dried white beans for eight hours.

Drain and then cover them with 2 quarts of boiling water.

Boil the beans until they are tender and broken to pieces.

Rub them through a sieve and return to the heat with the water they were boiled in.

Add a quart of stock, in which a piece of corned beef or a ham has been boiled.

If too salty, add other soup stock.

Boil for an hour, season to taste; stir in a tablespoon of butter which has been rolled in 1 tablespoon of flour and put into the tureen.

Put a handful of croutons on the surface of the soup. .