- 6 pounds [2.7 kg] white beans [soaked until swollen]
- 2 large onions
- 2 celery stalks, chopped
- 2 leeks [withe part], chopped
- 1/4 pound [113 g] butter
- 28 ounces [795 ml] tomatoes
- 1 piece salt pork
- 3 cloves of garlic
- 1 bouquet garni
- 13 1/2 gallons [50 L] white stock or water
- Salt and pepper
- 2 cups [500 ml] cream 15% m.s.g.
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- Saute onions, celery and leeks in fat; add beans, tomatoes, salt pork and the bouquet garni.
- Moisten with white stock or water and season.
- Boil until vegetables are completely cooked.
- Strain through a sieve and add the cream.
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