Red Bean Cream Soup

Preparation: Soak the red beans in cold water for about 10 hours. Then place them in a pot with plenty of water and bring to a boil. Add all the other ingredients and cook for about two hours. Once cooked, when the beans are thoroughly cooked and still very hot, pass them through a food mill with the medium-sized holes and then pass them through a second time with the small-sized holes. If the soup is too thick, add a little water. Serve with some croutons or a few drops of vegetable cream.