CookEat Recipe
Purée Faubonne
A smooth white-bean and vegetable soup with salt pork, cream and butter-fried croutons.
Method
Steps
Step 1
Use one pint dry white navy beans. Sort and rinse them, then soak in plenty of cold water for ten hours in the refrigerator at 40°F or colder, changing the water several times. Drain, cover with fresh water and boil vigorously on the stovetop for ten minutes. Drain and rinse; keep this soaking and preliminary boiling water separate from the soup water.
Step 2
Put the beans in a large saucepan with the separate three quarts cold water. Slice the carrot, onion and two leeks; slice two celery branches and chop the four parsley branches and one garlic clove. Add them with two cloves, one bay leaf and the three ounces raw lean salt pork cut into small squares. Season with one and a half teaspoons salt, half a teaspoon pepper and one saltspoon grated nutmeg.
Step 3
Bring to a boil, cover and simmer for about two hours, until the beans are soft all the way through and the salt pork is thoroughly cooked, reaching 70°C for two minutes at the centre. Remove the bay leaf and press the soup through a sieve, then through a conical fine strainer into a clean saucepan.
Step 4
For the croutons, cut the four bread slices into small squares. Heat the one tablespoon clarified butter in a frying pan and fry the bread for about five minutes, tossing frequently, until golden. Keep hot for immediate serving.
Step 5
Return the strained soup to the heat and add the one gill cold cream and half an ounce butter. Mix well, boil for five minutes and serve hot with the croutons separately.
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