White-Bean Puree Soup
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- funt beef
- funt white beans
- carrot
- onion
- bunch greens
- lozhka butter
- egg yolks
- stakan cream
- stale bun
Instructions
- Boil and strain a white beef (and optional ham) bouillon.
- Soak and cook the beans as in pea soup No. 113; rub and thin with bouillon.
- Optionally add a yolk-cream liaison, heat very hot, and serve with croutons and ham.