Tasty milk soup that gives you energy in chilly autumn and winter days.
recipe,photo-recipe,navy beans,potatoes,leek,Vegetable soup,,Seasonal recipes
No. of servings
|all-purpose flour / plain flour||2||oz||60||grams|
|ground red paprika||2||tsp||2||teaspoon|
|semi skimmed milk 1,5%||3.2||cup||750||milliliters|
|sour cream (fat 14-18%)||¾||cup||200||milliliters|
|sweet cream for cooking||1.1||cup||250||milliliters|
navy beans 5.25 oz (150 g)
Soak beans in cold water overnight. Cook them on the next day until soft.
Peel potatoes and cut them into small cubes. Cook them in water together with bay leaf and salt.
Put strained cooked beans in the cooked potatoes.
leek 8.75 oz (250 g)
Wash leek and chop it finely.
Add it to potatoes with beans. Bring soup to the boil and cook for 5-8 minutes.
Mix flour and ground red pepper with milk and sweet cream for cooking.
Pour the roux into the soup and bring to the boil. Set aside, stir in butter and sour cream. Season with salt to your taste, or add vinegar.