Green-Bean Puree Soup
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- funt beef
- funt green beans
- roots
- lozhka flour
- lozhka butter
- stakan cream
- egg yolks
Instructions
- Boil and strain a beef bouillon with a little roots.
- Blanch, chop, and cook the beans in bouillon with flour and butter; rub through a sieve.
- Stir in a strained yolk-cream liaison and heat very hot without boiling; serve with croutons.