Summary

Ingredients

• 250 g beans, reen, frozen
• 250 g kidney beans, drained (contents a small can)
• 1 spring onion (s), cut into rings
• 0.5 ½ pear (s), ripe, peeled and cut into cubes
• 800 ml chicken broth
• 0.25 teaspoon ¼ cayenne pepper
• 0.5 teaspoon ½ savory, dried and rubbed
• 2 tablespoon, heaped flour
• 1 tablespoon butter
• 100 ml whipped cream
• Salt and pepper, black, freshly ground, to taste
• Chive rolls as a garnish

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Instructions

1. Bring the chicken stock to a boil in a large saucepan. Blanch all of the green beans in it while gently simmering for about 5 minutes. Remove about half of the beans with the skimmer and rinse under cold running water. Drain and set aside to cool.
2. Quarter the pear. Peel two of the quarters, cut away the core and the stem and flower base. Roughly dice and add the second half of beans to the stock. Add the cayenne pepper and the savory and let everything simmer gently for another 10 minutes. Take the pot off the fire and puree thoroughly with the magic wand. Pass through a fine sieve.
3. Work the flour into the soup (works great with the magic wand) and let it simmer for 2 to 3 minutes so that the soup binds and the flour taste is lost. Stir the butter and cream into the soup. Season to taste with salt and pepper from the mill.
4. For the filler, cut the cooled green beans into spoonable lengths and the spring onions into rings that are not too thin. Add both with the kidney beans to the soup and let heat briefly.
5. Arrange on preheated plates. Grind a touch of pepper over it and garnish with a few chives.
6. Tips: The basic soup is a real chameleon and can be cooked in many variations with different ingredients. Just swap the green beans for the same amount of sugar snap peas, take green frozen peas instead of kidney beans and use mint instead of savory as the herb. Instead of the pear, a green apple goes wonderfully with it. The cooking technique remains completely the same. Or maybe try a combination of beetroot, paprika, red grapes and cumin.