Bean-Puree Soup with Crab or Lobster Butter

Ingredients

• % cup of white beans
• 1 tbsp. of crab or lobster-butter
• 1 % qts. of water
• 1 % qts. of bouillon
• 1 tbsp. of butter
• Some white pepper
• 3 tbsps. of cream

Method

1. 1

   The beans are soaked, drained and boiled until soft in 1.5 qts. of water.

2. 2

   When they are soft the water must be all boiled down.

3. 3

   Strain the beans through a fine sieve.

4. 4

   This puree is stewed in the butter and the crab or lobster-butter, then the bouillon is added along with the white pepper.

5. 5

   The cream is put into the soup dish and the soup is poured over it.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 5. The excerpt below is the record exactly as published.

BEAN-PUREE SOUP WITH CRAB OR LOBSTER BUTTER. Quantity for 4 Persons. % cup of white beans 1 tbsp. of crab or lobster-butter 1 % qts. of water 1 % qts. of bouillon 1 tbsp. of butter Some white pepper 3 tbsps. of cream

Cook this with the app: pantry check, scaling, and the assistant.