Purée of white bean soup, eggplant and tomato garnish (Soupe à la Victorine) from Mastering the Art of French Cooking, Volume Two by Julia Child and Simone Beck

  • sage
  • basil
  • bay leaves
  • chives
  • eggplants
  • garlic
  • leeks
  • onions
  • parsley
  • thyme
  • tomatoes
  • chicken stock
  • white beans

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • Avocet on December 27, 2020

    Excellent. I've been making this for years, and we love it, either the eggplant version or the fennel. I use a cup of beans, rather than a third cup. It's good with or without the meat.

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