Purée of Broad Beans à la Pythagore

Ingredients

• 800 grams fresh broad beans, shelled
• 18 grams salt
• 1 liter water
• 2 sprigs savory (sarriette)
• 15 grams arrowroot
• 0.5 liter milk
• as needed butter

Instructions

1. Cook the shelled broad beans with salt, water, and savory sprigs until tender. Drain the beans, reserving 30 small halves for garnish.
2. Pass the remaining beans through a sieve (étamine) to form a purée. Thin the purée with the cooking liquid. Finish by binding with arrowroot that has been slaked cold with milk, adjusting the consistency to soup thickness. Swirl in butter at the moment of service and garnish with the reserved bean halves.