Bean Soup
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A home-kitchen version of bean soup, written step by step so it's easy to follow built around good beef and pantry staples.
Ingredients
- 1/2 lb. dry red kidney beans, soaked overnight in cold water
- 1 onion
- 1 carrot
- 6 c. beef broth
- 3/4 c. heavy cream
- yolk of 1 egg, beaten
- salt and pepper to taste
Method
Cook beans, onion and carrot in small amount of salted water for 3 hours.
Drain.
Put beans, onion and carrot through a fine sieve.
Place in pan with broth.
Let boil for 3 to 4 minutes. Add egg, cream, salt and pepper, stirring constantly.
Remove from stove immediately.
Soup can be served with croutons.
Serves 6 to 8.
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