708 Purée Soissonaise

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Preparation info

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Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Cook 400 g (15 oz) haricot beans in litres (2⅝ pt or U.S. cups) water with 10 g ( oz) salt and the usual vegetables and flavourings. Drain, remove the garnish and pound the beans; mix in 5 dl (18 fl oz or U.S. cups) of the cooking liquid and pass through a fine sieve.

Adjust the consistency with 5 dl (18 fl oz or U.S. cups) White Bouillon and 2 dl (7 fl oz or U.S. cup) boiling milk and finish at the last minute with 125 g ( oz) butter.

This soup may also be prepared as a Cream or a Velouté.