Purée Bonvalet

Ingredients

• 200 g turnips
• 200 g potatoes
• 100 g leek whites
• 750 ml white consommé (white stock)
• 250 ml fresh white beans
• 750 ml white consommé
• 80 g butter
• 1 serving royale nivernaise
• 1 tablespoon green beans
• 1 tablespoon fine peas
• 1 pinch chervil leaves

Instructions

1. Mince the turnips, potatoes, and leek whites. Cook them gently in butter à blanc (in butter without browning) until softened.
2. Moisture the vegetables with three-quarters litre of white consommé. Add the fresh white beans (or cooked white beans if out of season). Let cook gently until fully tender.
3. Pass the soup through a fine sieve (étamine). Adjust the consistency by adding three-quarters litre of hot white consommé until you reach the desired body.
4. Finish the soup at service with a cream liaison and 80 grams of butter per litre of potage, whisking to incorporate smoothly.
5. For the garnish, cut the royale nivernaise into small dice. Cut the green beans into diamond shapes. Cook the fine peas English-style. Combine these with a pinch of chervil leaves and serve in the soup.