Purée Compiègne (White Bean Purée)

Ingredients

• 375 g dried white beans (haricots blancs)
• 1 L water
• 12 g salt
• 1 medium onion, sweated in butter
• 1 small carrot, split in four
• 1 bundle bouquet garni (aromatic bundle) with 1 clove
• 1/2 cup milk
• 150 g sorrel (oseille), chiffonade, wilted in butter
• 1 pinch chervil leaves (pluches de cerfeuil)

Instructions

1. Cook the dried white beans in water with salt, the sweated onion, split carrot, and a bouquet garni (aromatic bundle) containing a clove until tender.
2. Drain the beans, remove the carrot and bouquet garni. Pound the beans to a smooth paste. Thin the purée with some of their cooking liquid, then pass through a fine sieve (étamine / cheesecloth).
3. Adjust the consistency with milk, reaching the proper texture. Season to taste. Finish with butter (monter au beurre), then fold in the sorrel (oseille), which has been cut into a chiffonade (fine ribbons) and wilted in butter. Garnish with chervil leaves (pluches de cerfeuil).
4. Note: This dish can also be finished with cream or velouté (a light, silky sauce).