Potato Soup with Cutting Beans
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g potato (s)
- 1 onion (s)
- 30 g butter
- 1 liter vegetable broth
- 500 g beans, reen (broad beans - fresh!)
- 200 g whipped cream
- salt and pepper
- marjoram
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and cut into cubes. Peel and dice the onions and fry them with the potatoes in the butter or margarine. Pour in the broth and cook covered for 15 minutes.
- Wash, clean and cut the beans into small pieces. After the cooking time, puree the potatoes with the magic wand or potato masher. Add the cream. Put the beans in the pot and cook for another 15 minutes.
- Season to taste with salt and pepper. Pluck the marjoram and add to the soup.
- Tip: If you like, you can add 150 g bacon (fried until crispy in the pan) to the soup. In our family we use fresh sausages. We squeeze out the sausage meat, shape it into small balls and let them sit in the soup for the last 10 minutes! In addition, we usually always make double or triple the amount - the soup is also great to freeze!
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