Ingredients
- dried white beans, haricot or flageolet; not lima or butter beans1 lb
- salt
- butter
- carrot1
- onion, halved1
- leek, cut in chunks2
- celery1 stalk
- chicken or veal stock
- egg yolks3
- cream1 cup
- peas, boiled
- crouton
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 8 steps
Soak beans in water for 12 hours, then drain them.
Add the drained beans to a stock pot with a little salt, butter, carrot, onion, two leeks, and a stick of celery.
Cover with water, and simmer until the vegetables are well cooked.
Drain the beans and vegetables, discarding the vegetables.
Purée the beans, adding stock as necessary to get a smooth consistency.
Transfer purée to a pot, and add stock to get the desired consistency. Bring to a boil, and keep hot until serving.
Combine the egg yolks with the cream, and add this to the soup.
Transfer the soup to a warm tureen, add some boiled green peas, and serve with fried croûtons handed separately.
Region evidence: recipe text — “Italian”
