White Bean Puree, Puree De Cocos Blancs

Bean puree:

Rinse white beans a few times when cold, drain, place in a large saucepan, add chicken stock and bring to a boil. Wrap or wrap bay spice, parsley stems and thyme in a leaf of leek and tie with a spaghetti to form a parcel (bouquet garni).

Peel the onion. Cut garlic in half and remove the green germ. Add the bouquet garni, onion and garlic to the beans and simmer at low heat for one hour until the beans are completely soft (maybe add a little chicken stock).

Remove the spices again, drain the beans and collect the broth. Blend the beans together with a little of the gravy in a hand blender until as smooth as possible. Add as much liquid as necessary until a smooth, firm puree is formed. Pass through a fine sieve (flour strainer) and pour again into a saucepan.

To serve:

Heat the puree over low heat while stirring. Add the whipped cream, mix and fold in the butter in small pieces. The puree should now be nice and smooth and creamy. If not, add a little more whipped cream. Season with salt, drizzle with a little olive oil and bring to the table.

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