Instructions

1. 1
   Soak beans in water for 12 hours, then drain them.
2. 2
   Add the drained beans to a stock pot with a little salt, butter, carrot, onion, two leeks, and a stick of celery.
3. 3
   Cover with water, and simmer until the vegetables are well cooked.
4. 4
   Drain the beans and vegetables, discarding the vegetables.
5. 5
   Purée the beans, adding stock as necessary to get a smooth consistency.
6. 6
   Transfer purée to a pot, and add stock to get the desired consistency. Bring to a boil, and keep hot until serving.
7. 7
   Combine the egg yolks with the cream, and add this to the soup.
8. 8
   Transfer the soup to a warm tureen, add some boiled green peas, and serve with fried croûtons handed separately.