Bean cream
Instructions
Put in pot with cold water, beans, carrot, celery, onion, potato and salt.
Get them to cooking then drain, keeping the 1/2 l of broth, and pass them to the mixer with all the vegetables.
Dilute the puree with milk and broth and put back on fire for 20 minutes.
Incorporate the butter into pieces and a few tablespoons of cream.
Serve the cream with croutons.
Ingredients and dosing for 4 persons
- 300 g of shelled beans
- 1 potato
- 1 carrot
- 1 onion
- 1 costa of celery
- 50 g of butter
- 30 cl of milk
- Cream
- 120 g of fried croutons
- Salt