Purée de Haricots Verts, Otherwise Cormeilles
No ratings yet
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 9 ingredients
- Cream
- Milk
- Cut
- one and one-half lbs. of French beans
- two tablespoonfuls of cooked French beans
- Rub
- one pint of white consommé
- one oz. of butter
- two medium-sized minced potatoes
Contains
Milk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Parboil one and one-half lbs.
- of French beans and keep them very green.
- After having well drained them, stew them for ten or twelve minutes in one oz.
- of butter, moisten with one pint of white consommé, and add two medium-sized minced potatoes for the thickening.
- Set to cook gently, rub through tammy, rectify the consistence of the purée with a little boiled milk, despumate, and add butter when dishing up.
- Garnish with two tablespoonfuls of cooked French beans cut into narrow lozenges.
- This soup may also be prepared as a velouté or a cream.
Plating
Cookware for this recipe
-
Saucepan
-
Chef's knife
-
Cutting board
-
Colander