The Secret to Perfect French Puréed Soup

Ingredients

• 400 g Green Beans (trimmed, ends removed; keep whole for garnish and bulk of soup)
• 300 g Potatoes (peeled and thinly sliced; kept in cold water until used)
• 70 g Unsalted Butter (20 g for sautéing, 50 g for finishing; cut into cubes)
• 350 ml Beef Broth (store‑bought, good quality; can substitute with homemade or vegetable broth (non‑vegetarian note))
• 200 ml Whole Milk (full‑fat for richness)
• 50 ml Heavy Cream (adds silkiness at the end)
• to taste Salt (season at the end)
• to taste White Pepper (optional, can use black pepper)

Instructions

1. Trim and Prepare Green Beans

   Snap off the ends of the green beans by hand, then set aside. Keep a handful for garnish; cut the garnish beans on a diagonal to create small diamond shapes.

   Time: PT5M

2. Slice Potatoes

   Peel the potatoes and slice them thinly (about 2‑3 mm). Place the slices in a bowl of cold water to prevent oxidation.

   Time: PT5M

3. Blanch Green Beans

   Bring a pot of salted water to a boil. Add the bulk green beans and blanch for 5 minutes, then drain and rinse under cold water.

   Time: PT5M

   Temperature: 100°C

4. Sauté Vegetables in Butter

   In the large pot, melt 20 g butter over medium‑low heat. Add the blanched beans and sliced potatoes, tossing to coat. Cook gently for 5 minutes to release flavor, without seasoning yet.

   Time: PT5M

   Temperature: Medium

5. Add Broth and Simmer

   Pour 350 ml beef broth into the pot. Bring to a gentle simmer (just below a rolling boil) and cook for 15‑20 minutes, partially covered, until potatoes are tender when pierced with a finger.

   Time: PT20M

   Temperature: 90°C

6. Puree the Vegetables

   Using an immersion blender, blend the vegetables and broth directly in the pot until a very thick, smooth puree forms.

   Time: PT5M

7. Strain Through a Sieve

   Transfer the puree to a bowl fitted with a fine mesh sieve. Press gently with a spatula to push the puree through, leaving behind any fibrous bits.

   Time: PT2M

8. Adjust Consistency with Milk

   In a small saucepan, warm 200 ml whole milk to just below boiling. Return the strained puree to the large pot, bring to a low simmer, then slowly whisk in the warm milk until the desired soup consistency is reached.

   Time: PT5M

   Temperature: 80°C

9. Season the Soup

   Season with salt and a pinch of white pepper (or black pepper) to taste. Stir well.

   Time: PT1M

10. Finish with Cream and Butter

    Transfer the soup to the small saucepan. Add 50 ml heavy cream, stir, then melt the remaining 50 g butter over very low heat, whisking until fully incorporated. Keep the soup just below a simmer; do not boil after butter is added.

    Time: PT5M

    Temperature: Low

11. Prepare Garnish and Serve

    Briefly blanch the diamond‑shaped garnish beans for 1‑2 minutes, season lightly with salt, and drain. Ladle the soup into bowls, top each with a few garnish beans, and serve immediately.

    Time: PT2M

    Temperature: Hot

Nutrition Facts

Calories

264

Protein

6 g

Carbohydrates

30 g

Fat

12 g

Fiber

4 g