No. 104 — Green Bean Purée Soup
Complete English translation of recipe No. 104 in Elena Molokhovets’ 1901 Russian cookbook, preserving the historical preparation, quantities and sources.
Make stock from 2–3 Russian pounds of beef with a small quantity of soup roots; strain. String 1 Russian pound of green beans, drop into vigorously boiling salted water, let it return to the boil and drain on a sieve.
Chop the beans finely, add to boiling stock with one spoonful of flour and ½ spoonful of butter, and simmer until the beans are soft. Strain and rub through a sieve.
Mix ½ glass of cream with two egg yolks and strain into a stoneware saucepan. Dilute with stock, add to the remaining broth while stirring and heat until very hot, but do not let it boil. Serve with croutons.
To provide
2–3 Russian pounds of beef; 1 pound of green beans A small quantity of soup roots | 1 spoonful of flour and ½ spoonful of butter ½ glass of cream and 2 egg yolks |