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Cream of String Beans

Name: Cream of String Beans
Ingredients: 1360 Gramme Veal bone — Fresh veal bones, printed three lb; 18900 Millilitre Water — Cold water, printed five US gallons; 4 Carrot — Medium carrots, peeled whole; 2 Turnip — Small turnips, peeled whole; 2 Onion — Onions, peeled whole; 1 Parsley root — Parsley root; 3 Leek — Leeks; 2 Celery stalk — Celery stalks; 946 Millilitre Green bean — Fresh string beans, one quart; 57 Gramme Butter — Butter for sauté, two ounces; 1 White onion — White onion; 2 Clove — Cloves for onion; 2 Branch Parsley — Parsley; 1 Branch Chervil — Chervil; 1 Sprig Thyme — Thyme; 1 Bay leaf — Bay leaf; 1 Teaspoon Salt — Salt; 1906 source measure retained without conversion; 0.5 Teaspoon Sugar — Sugar; 1906 source measure retained without conversion; 2 Saltspoon (source measure) Cayenne pepper — Cayenne; 1906 source measure retained without conversion; source unit: saltspoon; 85 Gramme Rice flour — Rice flour, three ounces; 473 Millilitre Milk — Milk, one pint; 14 Gramme Butter — Butter to finish, half ounce; Water — Boiling water for preliminary bean blanch

Double-strained string-bean soup thickened with rice flour and milk.

Type: Soup

By Alexander Filippini · Posted Sep 29, 2026

Ingredients

1360 Gramme Veal boneFresh veal bones, printed three lb
18900 Millilitre WaterCold water, printed five US gallons
4 CarrotMedium carrots, peeled whole
2 TurnipSmall turnips, peeled whole
2 OnionOnions, peeled whole
1 Parsley rootParsley root
3 LeekLeeks
2 Celery stalkCelery stalks
946 Millilitre Green beanFresh string beans, one quart
57 Gramme ButterButter for sauté, two ounces
1 White onionWhite onion
2 CloveCloves for onion
2 Branch ParsleyParsley
1 Branch ChervilChervil
1 Sprig ThymeThyme
1 Bay leafBay leaf
1 Teaspoon SaltSalt; 1906 source measure retained without conversion
0.5 Teaspoon SugarSugar; 1906 source measure retained without conversion
2 Saltspoon (source measure) Cayenne pepperCayenne; 1906 source measure retained without conversion; source unit: saltspoon
85 Gramme Rice flourRice flour, three ounces
473 Millilitre MilkMilk, one pint
14 Gramme ButterButter to finish, half ounce
WaterBoiling water for preliminary bean blanch

Method

Steps

Step 1
Make No701 white broth ONCE: put parent veal bones in its STARTING five gallons cold water, BRING to a boil and carefully SKIM scum. Add the parent whole peeled carrots, turnips, onions, parsley root, leeks and celery, cover and simmer gently about four hours. Cloth-strain into clean vessels, cool rapidly and measure actual FINISHED broth output; do not equate starting water with finished yield. Allocate precisely TWO QUARTS finished broth to the soup; do not make or serve a second parent batch. Wash/drain the quart beans, blanch in separate boiling water ten minutes, drain, and sauté in two ounces butter another ten minutes.
Step 2
Add exactly two quarts measured FINISHED No701, clove-studded onion, herb bundle and seasonings; simmer historical one hour. Discard clove onion/herb stems as appropriate.
Step 3
Slurry three ounces rice flour in one pint milk, stir into soup and boil five minutes; add half-ounce butter. Sieve then cloth-strain into tureen, recording actual finished volume.

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