Turtle Soup from Beans

The bean base can be prepared through step 6 up to 3 days ahead and refrigerated in an airtight container. The soup will thicken when chilled; thin with water or stock when reheating. Prepare the hard-boiled eggs and forcemeat balls up to 2 days ahead and store separately. Add the eggs, forcemeat balls, lemon, and wine only when ready to serve for best flavor and texture.

Store the base soup (without eggs, forcemeat, lemon, or wine) in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Store garnishes separately. Reheat gently over medium-low heat, stirring frequently to prevent scorching. Add fresh garnishes and wine just before serving. Do not freeze the finished soup with garnishes added.