Recipe: Soissons Bean Cream Soup

1 In a heavy-bottomed pan, melt 1.1 oz (30 g) of butter (or duck fat), then gently sweat the carrots, onion, and shallot for 5 minutes covered. Add the blanched and drained beans, pour in 2.6 qt (2.5 liters) of water and add the small bag of bones. When it comes to a boil, season with pepper (you will only salt at 3/4 of the cooking time, around 55 minutes).

2 Cook for these 55 minutes, salt only at this point and continue cooking for another twenty minutes at a gentle boil and uncovered.

3 Test the beans for doneness by pressing them. Remove your small bag, dice the dried ceps that were inside into small pieces (you will add them back when your soup is finished). Pass through the fine grid of your vegetable mill and blend your soup for at least 1 minute, then pass it through a fine sieve.

4 Reheat while adding the cream, adjust the seasoning, and at the last moment add 0.7 oz (20 g) of butter cut into small cubes.

5 Serve in a soup tureen with small fried croutons and small pieces of smoked duck breast lardons on the side, pure delight!

6 So, from Paris to Montreal, don't hesitate to come and try this recipe!

* Contact directly on my behalf the agricultural cooperative of Soissons beans, Vauxrains farm in Vaudesson, 02 23 53 96 65, www.haricotdesoissons.com