Haricot bean soup

Haricot bean soup

By
From
Encyclopedia of Food and Cookery
Serves
6-8

Haricot beans are cooked to the stage where they are soft but not disintegrated to make a thick bean purée. The celery, leeks and tomato should also be very soft, so that they can easily be pushed through a sieve. An egg yolk liaison binds the soup.

Ingredients

Quantity Ingredient
200g dried haricot beans, soaked overnight and drained
1.25 litres water
1 bouquet garni
1 onion
1 garlic clove
4-5 sticks celery, finely chopped
2 leeks, finely chopped
or 2 onions, finely chopped
60g butter
4 large tomatoes, chopped
salt
2 egg yolks
croutons, to serve

Method

  1. Cook beans in the 1.25 litres water with bouquet garni, whole onion and garlic for about 1 hour or until tender.
  2. Cook celery and leeks or onions in half the butter until soft but not coloured. Add tomatoes and cook gently for about 10 minutes. Discard whole onion, garlic and bouquet garni from beans.
  3. Combine beans and liquid with vegetables and rub through a sieve or purée in a blender. Return to pan. Season with salt and bring to the boil, stirring.
  4. Beat egg yolks with 2 tablespoons hot soup. Add to remaining soup with rest of the butter. Reheat but do not allow to boil. Serve with garlic croûtons.
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