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White Soissons bean cream soupe

From the one star french chef Patrick Asfaux

asfaux Soups 0 Comments

Prepare time : 20 minutes
Cooking time : 80 minutes
Total time : 100 minutes

ream 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)

Progression

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 ….