★ Bean Soup
Ingredients
Directions
Cook the beans
Do not soak or parboil beans before cooking.
Put beans into boiling water and cook rapidly until skins begin to break.
Simmer until tender and well dried out.
Rub beans through a colander, keeping them hot during the process.
Make the soup
Return to the fire, add boiling water and salt, and simmer for an hour.
Keep beans and soup hot until serving.
Stir well and serve.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Beans
- Form the body of the soup; once rubbed through a colander they thicken it into a smooth purée.
The step that matters
Rub beans through a colander while hot. Beans pressed while hot pass through the colander smoothly and give a fine, even texture. Cooling makes them stiff and harder to press, which leaves a coarser, lumpier soup.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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