Potage Génin (Vegetable and Flageolet Purée Soup)

Ingredients

• The red of 4 medium carrots
• 100 grammes white of leeks
• Half an onion
• 2 white stalks of celery
• Butter
• 50 grammes mushroom peelings
• 1 litre white Consommé
• 250 grammes tomatoes
• Half a litre fresh flageolets (or 3 décilitres dried flageolet purée
• 1 bouquet garni
• 4 egg yolks
• 2 décilitres cream
• 125 grammes butter
• 2 spoonfuls sorrel leaves
• Chervil pluches

Instructions

1. Slice the red of 4 medium carrots, 100 grammes of white of leeks, half an onion and 2 white stalks of celery.
2. Stew the whole in butter with 50 grammes of mushroom peelings.
3. Moisten with 1 litre of white Consommé.
4. Add 250 grammes of pressed and sliced tomatoes (or a décilitre and a half of good red tomato purée), half a litre of fresh flageolets (or, out of season, 3 décilitres of dried flageolet purée), and a bouquet garni.
5. Cook very gently.
6. Drain the vegetables and crush them in the mortar; let the purée down with the cooking liquor and pass it through the tammy.
7. Skim the purée as usual.
8. At the moment of serving, finish with a liaison of 4 egg yolks, 2 décilitres of cream, and 125 grammes of butter.
9. Complete with 2 spoonfuls of shredded sorrel leaves half melted in butter, and chervil pluches.