Maria or Quebec Purée

Ingredients

• 400 grams white beans
• 1 liter water
• 8 grams salt
• garniture ordinaire des légumes secs (standard dried vegetable aromatics: onion, carrot, celery)
• 250 milliliters blanc consommé (white consommé)
• 250 milliliters milk
• 3 tablespoons very fine spring vegetable garnish (printanier)
• chervil pluches (chervil leaf tips)

Instructions

1. Cook 400 grams of white beans with 1 liter of water, salt, and the standard dried vegetable aromatics until tender. (In season, use 1 liter of fresh white beans instead.)
2. Drain the beans and remove the vegetable aromatics. Pass the beans through a food mill or pestle to form a smooth purée, then extend the purée with its cooking liquid and strain through fine cloth (étamine).
3. Adjust the purée's consistency and seasoning with the blanc consommé and milk in equal measure (250 milliliters each), stirring to combine thoroughly.
4. Finish with a garnish of very fine spring vegetables (printanier) and chervil pluches.
5. Note: This purée may also be prepared as a cream-based version.