Purée Soissonnaise

Ingredients

• 0.5 liter dried haricot beans
• 1.5 liters water
• 10 grams salt
• standard vegetable garnish for dried legumes
• 0.5 liter bean cooking liquid
• 0.5 liter consommé (clear meat or poultry stock)
• 2 deciliters milk
• 125 grams butter

Instructions

1. Cook the dried haricot beans in one and a half liters of water with 10 grams of salt and the standard vegetable garnish (bouquet garni), until the beans are tender.
2. Drain the beans and remove the aromatic bundle. Pass the beans through a mortar and pestle to form a purée. Lighten the purée with half a liter of the cooking liquid and strain through fine mesh (étamine).
3. Adjust the consistency with consommé and milk to reach the desired texture. Finish the purée at the moment of service by mounting with butter (monter au beurre).
4. Note: This purée may also be made as a cream (Crème) or as a velouté (velouté).