BEAN SOUP FROM FRENCH BEANS
This is an admirable method of using up French beans or scarlet runners when they get too old to be boiled as a vegetable in the ordinary way. Take any quantity of French beans and boil them in some stock or water with an onion, carrot, or celery for about an hour, taking care, at starting, to throw them into boiling water in order to preserve their color. It is also a saving of trouble to chop the beans slightly at starting, i.e., take a bunch of beans in the left hand and cut them into pieces, say an eighth of an inch in thickness. Boil them till they are tender, and then rub the whole through a wire sieve. Add a little butter, pepper and salt, and color the soup with spinach extract--(vegetable coloring, sold in bottles). Serve toasted or fried bread with the puree, which should be rather thick.
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From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
