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

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Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • GinaRhodes on September 10, 2025

    I made the variation with Italian sausage removed from the casings and the tomato eggplant topping. The beans added a nice backbone to the soup and my daughter didn't even realize there was eggplant in it, which I take as a good sign. A great way to use up the summer produce and would be super easy to make vegetarian or vegan without sacrificing any flavor.

  • 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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