Home › The World's Kitchen › Puree Faubonne, Chiffonade

Puree Faubonne, Chiffonade

Have a pint of white beans soaked in cold water for ten hours. Drain and place them in a saucepan with two cloves, one bay leaf, two small chopped onions, one sliced carrot, two leeks, four branches parsley, one ounce lean salt pork and one ounce of lean raw ham. Moisten with six pints of hot water. Season with one and a half teaspoons salt and half teaspoon white pepper. Cover the pan and let gently simmer for two hours. Then press all through a sieve, then through a Chinese strainer into another saucepan on the range, and boil for two minutes. Finely slice four clean lettuce leaves, two clean spinach leaves; place them in a frying pan with a saltspoon butter and cook on a brisk fire for five minutes, frequently tossing meanwhile, and then add to the soup; stir well with a wooden spoon, boil for one minute longer. Pour into a soup tureen and serve.