Bean soup

Ingridients:

• salt, 1 pinch
• marjoram , 1 pinch
• flour, 3 dkg.
• onion , 2 dkg.

• butter, 5 dkg.
• soup greens, 25 dkg.
• bones, 25 dkg.
• white bean, 30 dkg.
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Art of preparing

Sort bean, rinse, soak for some hours in cooked, chilled water (at night), then cook in the same water until soft. Clear vegetables (and bones), rinse, cook a brew. When the bean cooks, grate it through a sieve spilling with the brew. Cut an onion, stew with fat. Spill flour onto the fat with onion, fry rosy a little, put aside. Spread the roux with the cold brew, bring to a boil, stirring, join to the soup, add salt, bring to a boil. Serve with bread, toasts from rolls, with noodles (and sausage or cooked diced bacon).