Butter-bean crème

Butter beans (or Lima beans) have a soft texture and create a filmy mouth feel when puréed to a crème.

Butter-bean crème

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butter beans, cooked



chicken stock



shallots, finely chopped



garlic, chopped




As needed:



Preparation method

  • Gently fry the shallots until they become translucent.
  • Add the garlic and thyme and fry briefly.
  • Add the beans and pour in the stock.
  • Bring to the boil and allow to infuse for five minutes.
  • Sieve the beans and save the liquid.
  • Put the beans in a blender and blend until smooth. If necessary, add a little of the cooking water to help create a smooth creamy texture. 
  • Pass the mixture through a micro-perforated sieve to create an ultra-smooth crème.
  • Season with salt. 

Serving suggestions

  • In a composition with poultry, chestnut, shaved mushroom, and truffle.
  • In a composition with scallop, Granny Smith apple, and cauliflower.
  • In or accompanying a bisque for the creamy tones. 

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