Bean cream

Preparation:

Preparation: Put the beans in a pot with cold water, carrot, celery, onion, potato and salt. Bring them to cooking then drain them, keeping 1/2 l of broth aside, and pass them through a vegetable mill with all the vegetables. Dilute the puree with the milk and the stock and put it back on the heat for 20 minutes. Incorporate the butter cut into pieces and a few tablespoons of liquid cream. Serve the cream with the croutons.