No. 168 — White Bean Purée Soup, Butter-Based
Complete English translation of Molokhovets recipe No. 168 from the 1901 Russian cookbook, retaining original quantities, preparation and source.
Prepare stock from soup roots and strain. Boil 1 Russian pound of white beans in unsalted water with pieces of stale bread roll until thoroughly soft; rub through a colander.
Finely chop ½ parsley root, ½ leek and, if desired, ½ carrot and ½ onion. Sprinkle with ½ spoonful of flour and fry in butter. Pour over a little strained stock, boil and combine with the bean purée.
Dilute with all the remaining stock. Beat two egg yolks with ½ glass of thick cream and stir into the soup, whisking vigorously; heat until very hot without allowing it to boil. Serve with croutons No. 216.
To provide
2 carrots, ½ parsley root, ½ celery root, ½ onion and a bunch of greens 1 Russian pound, or 2 full glasses, of white beans 1½ spoonfuls of butter | ½ spoonful of flour Optional 2 egg yolks and ½ glass of cream |