Purée Compiègne (White Haricot Bean and Sorrel Purée)

Ingredients

• 375 grammes dried white haricot beans
• 1 litre water
• 12 grammes salt
• 1 medium onion
• 1 small carrot
• 1 bouquet garni containing 1 clove
• half a litre milk
• butter
• 150 grammes sorrel
• chervil pluches

Instructions

1. Cook the dried white haricot beans with the water, the salt, the onion passed in butter, the carrot split in four, and the bouquet garni containing a clove.
2. Drain the beans and remove the carrot and the bouquet.
3. Pound the beans and let the purée down with their cooking liquor.
4. Pass through the tammy.
5. Bring to the point of consistency with half a litre of milk and adjust the seasoning.
6. Butter at the moment.
7. Complete with 150 grammes of sorrel, shredded and melted in butter, and chervil pluches.