Haricot Bean Soup

Ingredients

• one pint of Beans
• three pints of cold water
• a teaspoonful of salt
• half a gill of cream

Method

1. 1

   Put beans in water with salt, bring to boil, and simmer until tender.

2. 2

   Add white stock and boil until pulpy.

3. 3

   Pass through a sieve and add cream before serving.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 30. The excerpt below is the record exactly as published.

Haricot Bean Soup. — ( Family Recipe.) — If the cook has time to prepare the Beans they need not be soaked. Put one pint of Beans just as they are into three pints of cold water with a teaspoonful of salt. Bring to the boil, simmer for half an hour, stop the boil by pouring in a coffeecupful of cold water. Repeat this every half hour again and again till the Beans are tender. Beans vary much in cooking, and the shop- man never knows if they are one year or six years old. Some Beans are cooked in half the time that others will require. But for soup the above method is far better than soaking them. As soon as the Beans are quite tender add a pint or more of white stock. Let the Beans boil in it till they are quite a pulp. Pass them through a hair sieve. Add a little more stock, and let it boil till a scum rises to the top. Just before serving add half a gill of cream

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