Potage à la Purée de Haricots

Ingredients

• 1 pint of dried white beans
• Ys cupful fine-cut celery
• 2 onions
• 2 large carrots
• 1 teaspoonful salt
• 2 quarts white bouillon
• Vt tablespoonful butter
• Vs tablespoonful fiour
• 1 cupful sweet cream

Method

1. 1

   Soak the beans in cold water for several hours, then drain and place them with fresh cold water over the fire.

2. 2

   Add the celery, onions, and carrots as soon as they boil, season with salt, and boil until tender.

3. 3

   Press through a potato masher or sieve, return the purée to the saucepan, add the bouillon, and boil slowly for 40 minutes.

4. 4

   Season to taste, melt the butter, add the flour, stir for a few minutes, and add to the soup.

5. 5

   Cook for five minutes, then add the sweet cream and serve with bread croutons.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 30. The excerpt below is the record exactly as published.

Potage h la Pnr6e de Haricots. — Soak for several hours in cold water 1 pint of dried white beans ; then drain off the water ; place them with fresh cold water over the fire ; as soon as they boil add y, cupful fine-cut celery, 2 onions, and the red part of 2 large carrot-s (without the core) ; season with 1 teaspoonful salt, and boil till tender ; then press them through a potato masher, or a sieve ; return the pure6 to the saucepan, add 2 quarts white bouillon, and boil slowly 40 minutes; season to taste with salt; melt Vt table- spoonful butter, add Vs tablespoonful fiour, stir few minutes, and add it to the soup ; cook five minutes ; add 1 cupful sweet cream, and serve with bread crotltons, Potage h la Pur6e de Carottes ii la Wlnton.— Blanch 8 SOUPS, Etc 48 calf tails ; cool them in cold water ; cat into pieces and place in a sancepani with a shank of veal, a small piece of shank of beef, and^ if handy, some ponltry trimmings ; cover with cold water ; add Yt tablespoonful salt, Yt pound of raw lean ham ; set the saucepan over the fire ; as soon as it boils add a large bouquet, 2 onions, 1 leek, 1 white turnip, little celery, and Yi cupful sherry wine; cook lYi hour. In the meantime clean 6 large carrots, pare off the red part and throw the core away, lay some of the parings over one another, and cut them into julienne, Yt pi^t; in all ; place with boiling water and Y» teaspoonful sugar over the fire, and boil till done. Gut the remaining parings into small pieces, put them in a saucepan with 1 tablespoonful butter, 1 teaspoonful sugar, and cook 6 minutes ; then cover with bouillon from the saucepan, boil until tender; press them through a sieve, or potato masher ; return the pur6e to sauce- pan, add 1 quart of the bouillon from saucepan, and cook slowly 40 minutes ; as soon as the calf tails are done, take them out, cut off all the meat and put it in the tureen with the stewed carrots ; strain the remaining bouillon, add it to the carrot puree; add a small glass of sherry, little Cayenne pepper, and, if handy, 1 tablespoonful fine-chopped chervil, the same of sorrel ; add if necessary more salt, boil 5 minutes, then pour it in the tureen over the meat and carrots. Fotage h la Pur6e de Celeri h la Cr^me.— Place 1 pint of fine-cut white celery in a saucepan over the fire ; cover with boiling water and cook 5 minutes ; drain on a sieve ; return the celery to saucepan, add 1 ounce butter, Yt teaspoonful sugar, Yt teaspoonful salt, cook and stir 6 minutes ; then cover with white bouillon and cook until tender. Melt Yt tablespoonful butter

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