Recipe: The Soft Picard Faubonne

1- Cook your small vegetables "English style"
Boil very salted water then plunge your zucchini balls for 1 minute add your fava beans for 30 seconds then your peas for 15 seconds, drain and plunge into ice water then place on a plate.

2- In a saucepan pour the cream salt and pepper then add your sorrel just bring to a boil give a small blender stroke and keep warm.

3- In a pan pour a little olive oil then mark your prawn tails by giving a good turn of the mill
keep warm by keeping this pan which will serve us to heat your vegetables.

4- In a bowl mix your Soissons bean puree with your anchovy cubes and your capers pepper just (do not salt) then pour into a saucepan and heat stirring constantly.
Plating
In your pan melt a knob of salted butter and pass your small vegetables through it seasoning them.
In the middle of 4 hot plates arrange in a small circle your bean puree crowned with 3 hot prawn tails pour around your reheated sorrel coulis as well as your small vegetables well arranged.
if you come across these small peppers (Inca's tears) do not hesitate this will give an extra kick to your dish.
Then ask your friends if they know what they are tasting (smiles)
*As you know I am very attached to the fate of the Soissons Bean Agricultural Cooperative so in its evolution a natural puree named "The Essential" was created
coming soon for sale in all fine grocery stores.
www.haricotdesoissons.com