CookEat Recipe
Potage Lucienne
A sieved white-bean and tomato soup with ham, tarragon and chervil.
Method
Steps
Step 1
Sort and rinse the dry white beans. Cover them generously with cold water and soak for eight hours in the refrigerator. Drain thoroughly and discard all the soaking water.
Step 2
Slice the carrot and celery, crush the garlic, and cut the cooked ham into very small pieces. Put the drained beans in a saucepan with the separate two and a half quarts of fresh water, carrot, celery, parsley branch, garlic, ham, salt and pepper. Bring to a rolling boil and boil briskly for at least thirty minutes. Reduce the heat and gently simmer for about one hour longer, until the beans are completely tender.
Step 3
Finely slice the onions. Wash and crush fresh tomatoes, then measure one pint of the crushed tomatoes. Heat the first half ounce of butter in another saucepan, add the onions and fry for about five minutes. Add the crushed tomatoes, mix and cook for about fifteen minutes.
Step 4
Pour all the cooked beans and their broth into the tomato mixture and boil for about twenty minutes. Press the soup through a sieve into a basin, then pass it through a finer strainer into a clean saucepan.
Step 5
Finely chop the leaves from the tarragon and chervil branches. Add them to the soup with the separate second half ounce of butter, mix and boil for about five minutes. Pour into a soup tureen and serve hot.
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