Bean Soup

Course : French
Serves: 4
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


3/4 pound dried white beans -- soaked overnight
6 cups lukewarm water
1 teaspoon salt
1 large onion -- studded with
1 whole clove
1 medium carrot
1 piece bay leaf
1 dash thyme
1 piece two-inch piece of celery
1 cup scalded milk
2 tablespoons butter -- cut in small pieces
4 slices French bread -- diced, and fried in butter

Preparation / Directions:

In kettle or large saucepan, combine beans, water, salt, onion, carrot, bay leaf, thyme, and celery. Bring to boil. Cover and simmer for 2 hours, or until beans are very tender. Discard carrot, bay leaf, and celery. Drain, reserving liquid. Mash beans. Stir in cooking liquid. Return to pan. Add milk. Bring to boiling point but do not allow to boil. Off fire, add butter, stirring until butter is melted and well blended. Serve hot, with fried diced bread. Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More French Recipes