Bean Soup with Spaetzle
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 can beans, white
- 250 g spaetzle
- 1 cup crème fraîche, sour cream or sour cream also work)
- Paprika powder
- 1 teaspoon vegetable stock, instant
Print Recipe
Pin Recipe Instructions
- Put the beans in a large saucepan, fill the empty can 1.5 times with water and add the water to the beans. Season with the instant vegetable stock. Bring to the boil and simmer for about 20 minutes, stirring often. Then remove from the heat, puree with a hand blender and strain through a sieve. If you don`t have a mixer, you can mash the beans with a potato masher and then pass them - it`s just more work because you have to pass longer.
- Put the soup back in the pot and add the spaetzle. Bring to the boil again and cook until the spaetzle are done, stirring regularly here too.
- In the meantime, place the crème fraîche in a deep plate and mix with the paprika powder. When the soup is ready, add a small portion of the soup with spaetzle to the plate with the crème fraîche mixture and stir. Then add this to the soup, stirring constantly.
- Serve hot and put some vinegar on the table to season the soup to taste.
- I always prepare the whole recipe for 2 people, then you can eat the rest in the evening or the next day.
- Tip: Crème légère instead of crème fraîche for the calorie-conscious.
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