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Red Bean Puree Soup

Put on the fire in a saucepan enough red beans previously soaked in cold water for four hours and moisten with some white broth; cook till soft and rub through a sieve, adding a couple of ounces of salt pork blanched, some onion, carrot and a garnished bouquet, together with a little pepper. Cook thoroughly for one hour, and strain, adding half a glass of claret, and serve with small croutons of fried bread.