Home › The World's Kitchen › Potage, Nimoise

Potage, Nimoise

Soak a pint large white beans in cold water for at least eight hours. Drain and place them in a saucepan with a sliced carrot, two each sliced onions and leeks, a bean garlic, two branches parsley, a branch chervil, sprig thyme, bay leaf, two cloves and half-pound piece salt pork cut in small pieces. Moisten with two quarts broth and two quarts water, season with one and a half teaspoons salt and half teaspoon pepper, cover pan and let simmer for two hours and a half. Remove, press puree through sieve into a basin, then through a Chinese strainer into same saucepan, previously wiped. Let come to a boil, then dredge in three ounces well-cleaned sago, add half pint boiling milk, mix well and let gently boil for twenty minutes, mixing at bottom of pan once in a while, pour soup into a tureen and serve.