Pomeranian Soup

A head of celery already boiled in broth will add a more intense flavor to Pomeranian soup.

Put one quart of red haricot beans in a saucepan of water with a lump of salt, and boil them until soft. Drain the beans, put half of them on a wire sieve, and rub them through with the back of a wooden spoon. Put the mashed beans into a saucepan, and stir in gradually sufficient broth to make the soup, which will be three or four pints. A head of celery cut small and previously boiled in soup will greatly improve the flavor. Put in a small bunch of parsley, and sweet herbs and the whole beans, season to taste with pepper and salt, and boil all for fifteen minutes or a little longer. Remove the bunch of herbs from the soup, pour it into a tureen, and serve it with sippets of toast or croutons of fried bread.