Recipe: White Soissons bean cream soupe

Name: Potage Crème de Soissons
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: 6 portions
Ingredients: 700 g de haricots de Soissons secs* trempés 12 heures (changez l'eau 3 fois)et juste blanchis(3minutes); 50 g de carottes; 50 g d'oignons; 2 échalotes taillées finement (brunoise); 2 petits os de veau enfermés dans un linge avec un peu de thym et 1feuille de laurier et un peu de cèpes secs; sel et poivre du moulin; 30 g de beurre ou graisse de canard; 20 cl de crème liquide 30%

By chef patrick Asfaux ★ ★ ★ ★ ★ 5/5 (5 reviews) Starters

Prep 20 min

Cook 80 min

Total 1h40

Servings 6 serv.

Potage de Soissons* passésdite crème a la "Soissonaise"Potage de Soissons

Ingredients for 6 servings

Cream soup " à la Soissonnaise" for 6 persons

1.5 lb dry Soissons white beans, soaked during 12 hours in cold non salted water and then drained when hydrated and then bleached during 1 minute into water (pour into cold water and let it boil during 1 minute)
1.6 oz carrots, 1.6 oz onions and 1.6 of shallots, all chopped in small dice
2 small veal bones into a thin cloth with a little thyme and 1 laurel leaf

Table salt and grounded black pepper

1 oz butter or duck or goose fat
2 fl oz liquid cream (30% fat or over)

Step-by-step directions

1 in a thick pan, let the butter or duck/goose fat melt, then add and let (low heat and pan covered) the carrots, onions and shallots sweat during 5 minutes, then add the beans re-hydrated, bleached and soaked and pour 5 pints of clod water, add the bone bag and when water is boiling, add some grounded black pepper (do not add salt now : you will do it after water has been boiling during 55 minutes)

2 so, after 55 minutes of cooking add some (little) salt and continue a slow boiling during 20 minutes (test the degree of cooking of the beans from time to time : the cooking time depends on the age of the beans) uncovered

3 when the beans are cooked, get rid of the bones bag, blend the beans with the other vegetables and the water and sieve thoroughly so that the maximum of the bean material come through the sieve

4 put the bean purée onto the heat with the liquid cream, adjust seasoning and at the last moment, add 0.7 oz cold butter cut into small dice

Serve into a soup tureer with fried croutons and smoked duck beast cubes apart ….

Soupes de haricots Haricots secs Soissons