105 French Bean Purée

Preparation info
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Appears in

By Michel Guérard

Published 1978

  • About

Purée mousse de haricots vert ‘To make the best of beans that are no longer young’


Main ingredients

  • 500 g (18 oz) fresh French beans of medium size
  • 1.5 litres (


  1. Bring the water and salt to the boil in a large saucepan and throw in the beans. Let them cook, uncovered, for 10 minutes at a galloping boil.
  2. Drain and refresh them by plunging them immediately into very cold water.
  3. Drain again in a colander and then blend for 2 minutes in the liquidiser until you have a smooth purée. Add the cream and blend for one