Runner Bean Soup
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 1 hr 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 600 g beans (runner beans), cut into small 1 cm pieces
- 3 medium potato (s)
- 1 carrot (s)
- 1 medium onion (s)
- 1 leek, only the white
- ⅛ Celeriac
- 2 ½ liters water
- Broth (instant) or herbal salt
- 200 g bacon (smoked bacon)
- 2 sausages (Mettwürste), dried
- 125 ml milk
- 125 ml cream
- 1 tablespoon flour
- Pepper White
- some savory
- 1 tablespoon margarine
Print Recipe
Pin Recipe Instructions
- Sauté the beans cut into pieces and the very finely chopped vegetables in fat. Fill up with water, season with broth or herb salt, pepper and a little savory.
- Let cook for 1 hour.
- Add the finely chopped potatoes. Cook the smoked bacon and sausages in a separate saucepan and pierce several times so that they release fat. When the potatoes are soft-boiled, cut the bacon and sausages into small pieces and add them to the soup again.
- Pour in the milk and, at the last moment, bind and refine with the flour mixed in the cream. Season to taste, season again if necessary.
- Served with potato pancakes (Gromperekichelcher) or waffles (ice cake).
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