Spicy Bean Soup

The next day, drain beans. Peel, halve and finely chop onion. In a pot, cook onion in olive oil. Add beans, bay leaves and garlic (pressed through a garlic press). Deglaze with vegetable stock and bring to a boil. Simmer over very low heat until beans are soft, about 1 1/2 hours. Puree until smooth and strain through a sieve into another pot. Stir in cream and season with salt and pepper. Broil pita bread slices, watching carefully, until toasted and drizzle with a little olive oil. Serve the soup in warmed soup bowls or decorative glasses and garnish with comfrey, spices and sesame oil. Serve with toasted pita bread.