637—Purée de Haricots Blancs, otherwise Soissonnaise

Cook in the usual way, that is to say, with carrots, a faggot, and one onion stuck with a clove, a good half-pint of dry haricot beans.

Crush all these, moisten with a few tablespoonfuls of their cooking-liquor, and rub through tammy.

Rectify the consistence of the purée with the necessary quantity of white consommé and milk, despumate, add butter when about to dish up, and garnish with small bread dice.

This soup may also be prepared as a velouté or a cream.