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Puree Crecy, Faubonne

Soak a pint white beans in plenty cold water over night, drain, place in a large saucepan with fifteen scraped, sliced new carrots, two sliced medium onions, one bean garlic, two sliced leeks, half pound raw lean salt pork cut in small pieces, a bay leaf and sprig of thyme. Moisten with two and a half quarts broth, season with a teaspoon salt and half teaspoon pepper, place lid on pan, boil for forty minutes, then set saucepan in oven for forty-five minutes. Remove, press puree through a sieve into basin, then through a Chinese strainer into another saucepan, set on the fire, add one pint broth and half ounce butter, mix well, let boil for five minutes, pour into a soup tureen and serve with a plate of bread croutons separately.