RECIPES : Cream of Tarbais Beans Soup with croutons
(serves 8)


●-- Ingredients :

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, flour.

●-- Preparation :

Trim and clean the leeks. Sort the blanched Tarbais Beans and set aside a few of the best ones for garnish. Finely slice the leeks.
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 sieve.
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.

Coopérative du Haricot Tarbais - ZA Bastillac Nord - 65000 Tarbes - FRANCE
Tel : + 33 (0)562 347 676 - http://www.haricot-tarbais.com -