Styrian Bean Cream Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr 20 mins |
| Total Time | 1 hr 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 150 g beetle beans, dried (fire beans)
- 350 ml beef broth
- 1 tablespoon butter
- 50 g onion (s), cut into not too fine cubes
- 1 clove garlic, finely chopped
- 1 teaspoon tomato paste
- 0.5 teaspoon ½ paprika powder
- 0.5 teaspoon ½ pul beaver
- 1 tablespoon, heaped horseradish from the jar
- 1 teaspoon savory, dried
- 1 small tomato (s), peeled, cut into small cubes
- 50 g red pepper (s), cut into small cubes
- Salt and pepper, freshly ground
- 30 g bacon cubes, cut into small pieces
- 1 slice toast, diced
- 2 tablespoon crème fraîche
Print Recipe
Pin Recipe Instructions
- Soak the beans overnight. The next day, cook in lightly salted water in about 1 hour. Then pour it off.
- Heat the butter in the saucepan, fry the onion cubes in it until they start to brown a little.
- Sauté tomato paste, paprika powder and garlic. Top up with the broth, add the drained beans and cook everything through.
- Mix the bean soup well in a blender and pour back into the pot. Possibly add a little more broth. Stir in pul beaver, horseradish, savory, diced tomatoes and diced paprika and simmer for about 5 minutes. Season to taste with salt and pepper.
- Meanwhile, fry the bacon cubes with the toast cubes in a pan with a little oil.
- Scoop the soup onto two plates, place 1 tablespoon of crème fraîche in the middle and sprinkle with the bacon and bread cubes.
- You can also serve some farmer`s bread or baguette with it.
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