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Milk Bean Soup

    

Delicious soup from giant - white butter beans.

Cook

No. of servings

8

Ready in

Difficulty

low

 

Categories:   

 

all-purpose flour / plain flour1.75oz50grams
bay leaf2pcs2pieces
large white bean (butter bean)10.5oz300grams
potatoes1.1lb500grams
salt1.5tsp1.5teaspoon
salt-
sugar granulated0.75oz20grams
unsalted butter1.75oz50grams
vinegar3tbsp3tablespoon
water-
water2.1quart2litres
whole milk 3.5%2.1cup½litre

1. 

large white bean (butter bean) 10.5 oz (300 g)  water  water 2.1 quart (2000 ml)  salt 1.5 tsp  bay leaf 2 pcs

Place beans into the pan, pour in a water and let it soak for several hours (the best overnight). Then discard the water, pour fresh one, add salt and bay leaf and cook the beans until almost soft.

2. 

potatoes 1.1 lb (500 g)

Peel potatoes, cut them into the cubes, add into the beans and cook altogether until soft.

3. 

whole milk 3.5% 2.1 cup (500 ml)  all-purpose flour / plain flour 1.75 oz (50 g)  sugar granulated 0.75 oz (20 g)  vinegar 3 tbsp  salt

Pour thickening paste from flour and milk into the soup. Reboil, until the soup lightly thickened. To taste season with sugar, boiled vinegar and add salt if necessary.

4. 

unsalted butter 1.75 oz (50 g)

For enhancing of buttery taste of the beans add fresh butter.

5. 

After melting of the butter soup can be served.

Bon appetit!

 

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