Crème de Haricots verts (Cream of Green Bean Soup)

Ingredients

• 650 grammes very fresh green beans
• 1 litre sauce Béchamel
• 1 décilitre Consommé blanc
• cream
• 3 spoonfuls green beans
• chervil pluches

Instructions

1. Blanch the green beans briskly and only half way, then drain them.
2. Add them to the sauce Béchamel and finish cooking them.
3. Pass through the étamine and complete with the Consommé blanc.
4. Heat, and cream at the moment of serving.
5. Garnish with 3 spoonfuls of green beans cooked à l'anglaise and cut into very small lozenges, and chervil pluches.