Bean Soup, or Puree of Red Haricot Beans

Name: Bean Soup, or Puree of Red Haricot Beans
Ingredients: 2 cups Dried red haricot beans (kidney beans) (Original calls for 1 quart; scaled for modern family portion); 0.25 tsp Baking soda (To soften the water and beans); 6 cups Water for soaking; 2.5 liters Water or Vegetable Stock (Original suggests water or stock made from the vegetables); 1 whole Carrot, large (Peeled and cut into large chunks); 2 stalks Celery stalks (Cut into large chunks); 1 whole Onion, large (Peeled and halved); 1 tsp Sugar; 2 oz Butter; 4 slices Bread slices (For croutons); 2 tbsp Oil or Butter for frying bread; 1 tsp Salt (Adjust to taste)

A classic, velvety soup made from red haricot (kidney) beans, simmered with aromatic vegetables and finished with butter. This modernized recipe replaces the mortar and pestle with a blender while maintaining the traditional method of infusing flavor with whole vegetables.

Ingredients

2 cups Dried red haricot beans (kidney beans) (Original calls for 1 quart; scaled for modern family portion)
0.25 tsp Baking soda (To soften the water and beans)
6 cups Water for soaking
2.5 liters Water or Vegetable Stock (Original suggests water or stock made from the vegetables)
1 whole Carrot, large (Peeled and cut into large chunks)
2 stalks Celery stalks (Cut into large chunks)
1 whole Onion, large (Peeled and halved)
1 tsp Sugar
2 oz Butter
4 slices Bread slices (For croutons)
2 tbsp Oil or Butter for frying bread
1 tsp Salt (Adjust to taste)

Instructions

1Place the red beans in a large bowl with the baking soda. Cover with plenty of water (at least 3 inches above beans) and let soak overnight.
2Drain and rinse the soaked beans. Peel the carrot and onion. Wash the celery. Cut vegetables into large chunks (they will be removed later, so keep them large enough to fish out).
3Put the beans into a large pot with the 2.5 liters of water (or stock), carrot, celery, and onion. Bring to a boil, then reduce heat to a simmer. Cook until the beans are completely tender and soft.
4Remove the large pieces of carrot, celery, and onion from the pot and discard (or eat separately). Transfer the beans and liquid to a blender (or use an immersion blender) and blend until smooth. For a traditional velvety texture, pass the blended mixture through a wire sieve back into the pot.
5Return the soup to low heat. Stir in the sugar, butter, and salt to taste. If the soup is too thick, add a little hot water to reach your desired consistency.
6While the soup is finishing, cut the bread into cubes. Fry them in a pan with a little oil or butter until golden and crisp, or toast them.