693 Purée Maria, or Purée Québec

Rate this recipe

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Cook 400 g (15 oz) haricot beans in 1 litre ( pt or U.S. cups) water with 8 g ( oz) salt and the usual vegetables and flavouring for dried vegetables; when in season, use 1 litre ( pt or U.S. cups) fresh haricot beans.

Drain the beans, remove the vegetables and pound the beans. Add this purée to the cooking liquor then pass through a fine sieve. Adjust the consistency with dl (9 fl oz or 1⅛ U.S. cups) White Bouillon and the same amount of boiling milk; pass through a fine strainer and reheat without boiling.


3 tbs very small Printanier of vegetables and Pluches of chervil.

This soup may also be prepared as a Cream.