Potage Génin

Ingredients

• 4 medium carrots, red part only
• 100 grams white parts of leeks
• 1/2 onion
• 2 white parts of celery stalks
• 50 grams mushroom peelings
• 1 liter white consommé (cooking stock)
• 250 grams tomatoes, pressed and thinly sliced
• 1/2 liter fresh flageolets (small pale green beans)
• 1 bouquet garni (herb bundle)
• 4 egg yolks
• 2 deciliters cream
• 125 grams butter
• 2 spoonfuls sorrel leaves, finely sliced
• to taste chervil pluches (leaves)

Instructions

1. Thinly slice the red part of the carrots, the white parts of the leeks, the onion, and the celery stalks. Stew these vegetables gently in butter, adding the mushroom peelings.
2. Moisture with the white consommé; add the pressed and sliced tomatoes (or tomato purée if using preserved); add the fresh flageolets (or flageolet purée if out of season), and a bouquet garni (herb bundle).
3. Simmer very gently; then drain the vegetables and pound them in a mortar. Thin the purée with the cooking liquid and pass through a strainer (étamine).
4. Deglaze (dépouiller) the purée as usual, and finish at the moment of service with a liaison (emulsification) of 4 egg yolks, 2 deciliters of cream, and 125 grams of butter.
5. Complete the soup with 2 spoonfuls of sorrel leaves, finely sliced and half-melted in butter, and chervil pluches (leaves).