Buttermilk Bean Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g onion (s)
- 500 g potato (s)
- 500 g beans, reen broad, fresh!
- 1 liter buttermilk
- salt and pepper
- butter
- Flour
- possibly bacon
Print Recipe
Pin Recipe Instructions
- Wash and clean the beans and cut into finger-width strips. Put in a saucepan with salted water and cook for about 15 minutes.
- Meanwhile, peel the onions and potatoes and cut them into cubes. Sweat in a little butter in a saucepan. Then just cover with water, season with salt, pepper and cook for about 15 minutes. After cooking, puree with a magic wand or - like grandma - with a pounder.
- Beat the buttermilk vigorously with a little flour (approx. 1 fork). Then add to the potatoes and bring to the boil briefly while stirring (be careful, buttermilk curdles easily!). Add the cooked beans and finally season again with salt and pepper.
- Tips:
- My grandma first leaves the bacon in the pot, takes the crispy cubes out of the pot and then puts the potatoes and onions in the rendered fat to fry. The bacon cubes are then added to the finished soup!
- Grandma always makes pancakes as a side dish, which we then eat rolled up!
- The soup burns easily!
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