Bean Soup

Ingredients
- 12 lb dry red kidney beans soaked overnight in cold water
- 1 onion
- 1 carrot
- 6 c beef broth
- 34 c heavy cream
- yolk of 1 egg beaten
- salt and pepper to taste
Directions
- 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