Purée Maria or Purée Québec (Haricot Bean Purée)

Ingredients

• 400 grammes white haricot beans (or 1 litre fresh white haricot beans in season)
• 1 litre water
• 8 grammes salt
• the ordinary garnish for dried vegetables
• 2 and a half décilitres Consommé blanc
• 2 and a half décilitres milk
• 3 spoonfuls very small printanier
• chervil pluches

Instructions

1. Cook 400 grammes of white haricot beans with 1 litre of water, 8 grammes of salt and the ordinary garnish for dried vegetables; in season, use 1 litre of fresh white haricot beans.
2. Drain the beans, remove the garnish, and pound the beans.
3. Lengthen the purée with the cooking liquor and pass through a tammy cloth.
4. Bring to point with 2 and a half décilitres of Consommé blanc and as much milk.
5. Garnish with 3 spoonfuls of very small printanier and chervil pluches.