Milk Bean Soup

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.