White Bean Purée Soup (Buttered)
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- root vegetables (carrot etc.)
- parsley root
- celery
- onion
- leek
- bunch bunch of greens
- funt (~2 glasses) white beans
- stale roll
- ложка (spoon) butter
- ложка (spoon) flour
- egg yolks
- stakan thick cream
Instructions
- Cook and strain a root broth; cook white beans soft with stale roll; sieve.
- Fry cut roots/leek/onion dusted with flour; add broth, boil, combine with bean purée.
- Thin with broth, finish with yolks and cream; reheat to very hot; serve with croutons (No. 216).