Haricot Blanc Soup

• haricots blancs
• end of raw ham
• light clear stock
• onions
• garlic
• white leek

Soak the haricots overnight. Cook them with the ham bone in chicken stock till soft. Make a white mirepoix.

Blend together the beans, the oil and the mirepoix in a mouli or a processor.

Add more strained stock.

Do not decorate.