2 stalks celery, broken in pieces, OR 1/2 teaspoon celery salt
0.5 teaspoon salt
0.25 teaspoon black pepper
0.25 teaspoon dry mustard
1 Few grains cayenne pepper
3 tablespoons (45 g) unsalted butter, divided
1 tablespoons (12 g) all-purpose flour
2 hard-boiled eggs, thinly sliced
1 lemon, thinly sliced, seeds removed
Instructions
1. Soak the beans overnight in enough cold water to cover by several inches. In the morning, drain the beans and discard the soaking water.
2. Place the drained beans in a large heavy saucepan and add 2 quarts (1.9 L) cold water.
3. Slice the onion. In a small skillet over medium heat, melt half the butter (1 1/2 tablespoons / 22 g) and cook the onion for 5 minutes, until softened and translucent. Add the onion, butter, and celery stalks (broken in pieces) to the bean pot.
4. Simmer over low heat for 3 to 4 hours, adding more water as needed to keep the beans submerged, until the beans are completely soft and can be easily crushed between two fingers.
5. Press the soup through a fine-mesh sieve or food mill into a clean heavy saucepan, discarding solids. Reheat over medium heat until the soup just reaches a boil, with small bubbles breaking at the surface.
6. Stir in the salt, pepper, dry mustard, and cayenne, all pre-mixed together.
7. Make a beurre manie (a binding paste of raw butter and flour kneaded together): work the remaining 1 1/2 tablespoons (22 g) butter together with the flour until a uniform paste forms. Whisk this paste into the hot soup in small pieces. Continue to cook over medium heat, stirring constantly, for 3 to 5 minutes, until the soup is slightly thickened and no raw flour taste remains.
8. Arrange the sliced hard-boiled eggs and lemon slices in a warmed soup tureen or serving bowl, seeds removed from the lemon.
9. Strain the hot soup through a sieve over the eggs and lemon slices in the tureen. Serve immediately.
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