Red Bean Puree Soup

Put on the fire in a saucepan enough red beans previously soaked in cold water
for four hours and moisten with some white broth ; cook till soft and rub through a
sieve, adding a couple of ounces of salt pork blanched, some onion, carrot and a
garnished bouquet, together with a little pepper. Cook thoroughly for one hour,
and strain, adding half a glass of claret, and serve with small croutons of fried bread.