Soupe à la Normande (Norman Vegetable Soup with Milk and Cream)

Ingredients

• 1 large carrot
• Hollande potato — quantity unreadable in the source
• 4 leeks
• butter
• 1 litre white Consommé
• 1 décilitre small white beans or fresh flageolets
• 1/2 litre boiling milk
• 60 grammes butter
• 2 or 3 spoonfuls cream

Instructions

1. Cut the carrot, the Hollande potato and the leeks « paysanne »-fashion.
2. Stew them in butter, moisten with the white Consommé and cook gently.
3. During the cooking, add the small white beans or fresh flageolets; out of season, replace them with cooked haricots-riz.
4. At the moment, complete the moistening with the boiling milk.
5. Off the fire, finish with the butter and the cream.