Purée Musard

Name: Purée Musard
Cuisine: France
Ingredients: 500 ml dried haricot beans (Nagéolets); 500 ml fond de cuisine (cooking stock); 250 ml milk; as needed small croûtons; as needed tiny flageolets verts (fresh young beans)

Origin: Paris, France

Source: Auguste Escoffier, 1907

Ingredients

500 ml dried haricot beans (Nagéolets)
500 ml fond de cuisine (cooking stock)
250 ml milk
as needed small croûtons
as needed tiny flageolets verts (fresh young beans)

Instructions

Cook 500 ml of dried haricot beans (Nagéolets) or, in season, 1 litre of fresh flageolets with the customary vegetable garnish for these legumes.
Pound them into a paste. Thin the purée with 500 ml of fond de cuisine and 250 ml of milk.
Pass through a fine sieve (étamine). Adjust the consistency and seasoning.
For garnish: serve with small croûtons scattered over the purée. If finishing the soup as a Crème or Velouté, garnish with a selection of tiny flageolets verts sorted for uniform size.