Black Bean Soup

BLACK BEAN SOUP

2 cups black beans
1 qt stock
6 cloves
6 whole allspice
1 small piece of mace
1 stick of cinnamon
1 celery stalk
1 onion
1/4 carrot
1/4 turnip
1 tsp flour

Soak the black beans over night in three quarts of water. In the morning pour off this water, and add three quarts of fresh water.

Boil gently six hours. When done, there should be approximately one quart.

Add a quart of stock of your choice. Add the spices and vegetables, all cut fine and fried in three table-spoonfuls of butter. Into the butter remaining in the pan put a spoonful of flour, and cook until brown.

Add to soup, and simmer all together one hour. Season with salt and pepper, and rub through a fine sieve. Serve with slices of lemon and egg balls, the lemon to be put in the tureen with the soup.

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