It is bean soup with milk-added - a cream of beans. Take:

4 cups beans.

1 large onion, carrot, turnip. 1 lb lean salt pork.

5 or 6 quarts soup stock 1 or 2 quarts milk.

Soak the beans in water over night; put them in with the vegetables either whole or in large pieces and boil in the soup stock until the beans are quite soft. The pork which is for seasoning need only be boiled in it an hour then taken up and kept for some other use, as for baked beans etc.

Half an hour before dinner take out the vegetables and pass the soup and beans through a sieve or strainer into the soup pot. Boil the milk, add a little thickening then pour through a strainer into the puree of beans. Season and serve with small conde crusts of a very light color - dried instead of toasted. See also No. 182. The French word probably has reference to a Prince de conde who was very popular in his time.