Warm White-Bean and Vegetable Potage with Crusty Bread and Cornichons

A butter-softened potage of white beans, leeks, carrots, and thyme, served warm with crusty bread and sharp cornichons. It echoes Appert’s Massy workshop in Summer Corked for the March, where garden harvests were sealed for the army’s long road.

Serves 4

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Ingredients

• 1 cup dried white beans
• 2 medium carrots
• 2 medium leeks
• 2 celery stalks
• 6 cups chicken stock
• 2 tbsp butter
• 4 sprigs fresh thyme
• 1 bay leaf
• 1 tsp salt
• 12 cornichons
• 4 thick slices crusty bread

Instructions

1. 1Soak the white beans overnight or use quick-soak method; drain.
2. 2Chop the carrots, leeks, and celery into small pieces.
3. 3Melt the butter in a large pot over medium heat, add the chopped vegetables and cook 5 minutes until beginning to soften.
4. 4Add the drained beans, chicken stock, thyme sprigs, bay leaf, and salt; bring to a gentle simmer.
5. 5Cover and cook at a low simmer for 30 minutes until beans and vegetables are very tender.
6. 6Remove thyme and bay leaf, mash half the beans and vegetables with a spoon to thicken the potage, adjust seasoning, and serve warm with crusty bread and cornichons on the side.