675 Purée Compiègne

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Cook together 375 g (14 oz) dry haricot beans, 1 litre ( pt or U.S. cups) water, 12 g ( oz) salt, 100 g ( oz) sliced onions stewed with a little butter, 1 small carrot cut in quarters and a Bouquet garni containing a clove. When tender, drain the beans, remove the carrot and Bouquet garni; pound the beans and replace in the cooking liquid. Mix together, adjust the consistency with 5 dl (18 fl oz or U.S. cups) boiling milk, correct the seasoning, pass through a fine strainer and finish at the last moment with 150 g (5 oz) butter.


50 g (5 oz) finely shredded sorrel stewed with a little butter, and Pluches of chervil.

This soup can also be made as a Cream or a Velouté.