1. Prepare the beans: Place the trimmed string beans in a large pot and cover with boiling salted water. Cook over medium heat for 20–30 minutes, until the beans are completely soft and offer no resistance when pressed between fingers.
2. Drain the beans thoroughly, then press them through a fine-mesh sieve or food mill (sieving technique: forcing cooked solids through a mesh to produce a smooth puree). Discard the fibrous solids that do not pass through.
3. Scald the milk (scalding: heating milk to just below boiling, approximately 180°F / 82°C, until small bubbles form around the edge of the pan — do not bring to a full boil). Set aside.
4. In a large, heavy saucepan, warm the White Stock over medium heat. Stir in the bean puree and bring to a gentle simmer.
5. Make a beurre manié (binding technique: blend the butter and flour together into a smooth paste using a fork or your fingers). Whisk the paste into the simmering soup in small pieces, a little at a time, to bind and thicken the soup. Continue stirring over medium heat for 5–8 minutes, until the soup coats the back of a spoon and no raw flour taste remains.
6. Stir in the scalded milk and return the soup to a gentle simmer. Do not boil vigorously after adding the milk.
7. Season with salt and pepper to taste. Ladle into warmed bowls and garnish with Fritter Beans.
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