Sour Bean Soup with Roux
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g beans, reen
- water
- 3 branch / s savory
- 1 teaspoon salt
- 1 clove garlic, unpeeled
- 1 tablespoon clarified butter
- 3 tablespoon flour
- 1 teaspoon sugar
- Vinegar, to taste
Print Recipe
Pin Recipe Instructions
- Cut the beans diagonally and thinly and cook in the lightly salted water with the savory and the unpeeled garlic. The beans should be lightly covered in water. Strain and collect the water. Remove the garlic again.
- Melt clarified butter in a saucepan and use sugar and flour to create a dark stew.
- Top up with the boiling water from the beans and cook until a creamy mixture is formed. Season to taste with vinegar, pepper and salt. Add the beans and let stand for a few minutes.
- Serve hot.
- Serve with dark bread.
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