Wash and clean the beans. Cut diagonally into pieces and cook in boiling salted water for about 13-15 minutes until firm to the bite. Pour off and set aside.
Then peel the potatoes while they are cooking and then cook for about 20 minutes. Mash the cooked potatoes into a puree and gradually stir in the buttermilk. Add the cream and carefully season with salt. Gently heat the whole thing and add the green beans.
When the soup is well drawn, it tastes best.
Tip: To spice it up you can sprinkle finely diced, raw onions.
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