Purée Soissonnaise (Haricot Bean Purée Soup)

Ingredients

• half a litre haricot beans
• 1 litre and a half water
• 10 grammes salt
• the ordinary garnish for dried vegetables
• half a litre Consommé
• 2 décilitres milk
• 125 grammes butter

Instructions

1. Cook the haricot beans with the water, the salt and the ordinary garnish for dried vegetables.
2. Drain them and remove the garnish, keeping the cooking liquor.
3. Crush the beans in the mortar and lighten the purée with half a litre of the cooking liquor.
4. Pass through the étamine.
5. Bring to the point of consistency with the Consommé and the milk.
6. Finish at the moment of serving with the butter.