Velouté à la Tourangelle

Ingredients

• 1 litre Velouté ordinaire (standard velouté, a mother sauce-based soup)
• 300 grammes green beans (haricots verts), blanched and braised in butter
• 300 grammes fresh flageolets (small dried beans), cooked and crushed in a mortar with the green beans
• 2.5 décilitres white consommé (light cooking stock)
• liaison (egg yolk and cream liaison)
• butter
• small green beans, cut into diamond shapes (for garnish)
• small flageolets (for garnish)

Instructions

1. Begin with 1 litre of velouté ordinaire (a mother sauce–based soup). Fold in 300 grams of blanched green beans that have been braised in butter, and 300 grams of cooked fresh flageolets that have been crushed in a mortar together with the green beans.
2. Pass the mixture through a fine sieve (étamine). Thin the velouté with 2.5 decilitres of white consommé to reach the desired consistency.
3. Finish the soup at service with the standard proportions of liaison (egg yolk and cream emulsion) and butter, mounted in (monté au beurre) at the last moment.
4. Garnish with small green beans cut into diamond shapes and small whole flageolets.
5. Note: This recipe can also be prepared as a Crème (cream soup) variant.