960 gr Label Rouge and IGP Tarbais Beans, 80 gr butter, 2.5
litres veal cooking stock, 250 gr white bread (crusts
removed), 2 egg yolks, table salt, 160 gr leeks (white part
only), milk (optional), 200 ml double cream, sea salt,
Trim and clean the leeks. Sort the blanched Tarbais Beans and
set aside a few of the best ones for garnish. Finely slice the
Bring the veal stock to the boil. Sweat the leeks in the
butter – do not allow to brown. Add the flour to make a roux and
cook gently for 3 to 4 minutes. Leave the roux to cool until the
stock is nearly boiling.
Pour ¾ of the boiling stock into the roux a little at a time,
stirring constantly. Do not add salt. Add the soaked and
blanched Tarbais Beans. Cover the pan and cook on a low,
steady heat for 40 to 45 minutes.
Meanwhile, cook the reserved beans in plain water, cool
carefully, drain and set aside in a small dish.
Mix the egg yolks and cream and pass through a very fine
Use a vegetable mouli or mixer to puree the beans soup, then
pass it through the fine sieve. Bring back to the boil and
remove any scum. Very carefully, gradually stir in the egg
yolk/cream mixture. Adjust the seasoning and consistency. If
necessary, thin with a little boiling milk.
Cut the bread evenly into 1 cm cubes. Heat oil and a little
butter in a small pan and quickly saute the cubes. Drain on
kitchen paper and use with whole beans to garnish the soup.