Cooking with Dried Beans by Sara Pitzer

Author:Sara Pitzer
Language: eng
Format: epub
Publisher: Storey Publishing, LLC
Published: 1982-03-25T16:00:00+00:00

Chilled bean puree soup is a summer gourmet specialty in some French restaurants. To serve the soup chilled, proceed exactly as you would for serving it hot, but instead of returning it to the pan to reheat, cool it further, and refrigerate it at least 6 hours. It tends to thicken as it cools, so you may need to add more milk or stock. Also, test the seasoning, you may want to zip it up a bit more for serving chilled. Garnish with the parsley and chives.

Time: 2½ hours (after the beans are soaked) for hot soup, plus 6 hours chilling time (or overnight) for cold soup

YIELD: 6 TO 8 SERVINGS

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