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Puree Conde, Aux Croutons

Soak in a gallon cold water one pint dried red beans for twelve hours, changing the water three times. Finely mince one sound red carrot, one small, white onion, two leeks, two ounces salted pork, two branches fresh parsley and half a clove sound garlic. Place these ingredients in a medium-sized saucepan with half ounce butter; set the pan on a brisk fire, thoroughly stir with a wooden spoon for one minute, then let gently cook until they attain a nice golden colour, or about ten minutes, being careful to stir frequently meanwhile. Thoroughly drain the beans and add them to the pan; moisten with three and a half quarts hot water and one gill claret. Season with two teaspoons salt, half teaspoon white pepper, one sprig bay leaf and two cloves. Cover the pan and let gently boil for two hours and a half. Then press the whole through a sieve, then through a Chinese strainer into another saucepan. Boil again for ten minutes; add one-half ounce butter, divided into small bits, and a gill cream; briskly stir until thoroughly dissolved, but do not allow to boil again. Pour into a soup tureen and serve with a small plate of bread croutons separately.