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Potage, Lucienne

Soak a pint white beans in cold water for eight hours, thoroughly drain, place in saucepan with two and a half quarts water, a sliced carrot, two branches celery, a branch parsley and bean crushed garlic. Cut two ounces salt pork or ham in very small pieces and add to beans, season with a teaspoon salt, half teaspoon pepper, and gently cook for one and a half hours. Heat a half ounce butter in saucepan, add two finely sliced onions and fry for five minutes, pour in one pint fresh, crushed tomatoes, mix well and cook for fifteen minutes, then pour in beans and broth and boil for twenty minutes. Remove, press potage through sieve into a basin, then through strainer into a saucepan. Finely chop the leaves from a branch tarragon and two branches chervil, add to soup with a half ounce butter, mix well, boil for five minutes, pour potage into a soup tureen and serve.