Bean Soup - cooking recipe

Ingredients

1/2 lb. dry red kidney beans, soaked overnight in cold water
1 onion
1 carrot
6 c. beef broth
3/4 c. heavy cream
yolk of 1 egg, beaten
salt and pepper to taste

Preparation

Cook beans, onion and carrot in small amount of salted water for 3 hours.
Drain.
Put beans, onion and carrot through a fine sieve.
Place in pan with broth.
Let boil for 3 to 4 minutes. Add egg, cream, salt and pepper, stirring constantly.
Remove from stove immediately.
Soup can be served with croutons.
Serves 6 to 8.