Purée Bonvalet (Turnip, Potato and Haricot Bean Purée)

Ingredients

• 200 grammes turnips
• 200 grammes potatoes
• 100 grammes leek whites
• butter
• 1 litre and a half white Consommé in all (three quarters of a litre for the moistening
• 2 decilitres and a half fresh white haricot beans in season
• cream
• 80 grammes butter
• Royale nivernaise
• 1 spoonful green beans
• 1 spoonful fine peas
• a pinch of chervil pluches

Instructions

1. Slice the turnips, potatoes and leek whites and pass them in butter without letting them colour.
2. Moisten with three quarters of a litre of white Consommé.
3. Add the fresh white haricot beans in season, or the cooked beans out of season.
4. Let cook gently.
5. Pass through the tammy and bring to the point of consistency with three quarters of a litre of white Consommé.
6. Finish at the moment with a liaison of cream and 80 grammes of butter per litre of soup.
7. Garnish with diced Royale nivernaise, a spoonful of green beans in lozenges, a spoonful of fine peas cooked à l'anglaise, and a pinch of chervil pluches.