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White Bean Soup

    

Creamed soup from cannellini beans. Serve the soup before second main sweet dish.

Cook

No. of servings

6

Ready in

30 min.

Difficulty

low

 

Categories:   

 

all-purpose flour / plain flour1.5tbsp1.5tablespoon
bay leaf4pcs4pieces
lemon-pcpiece
potatoes8.75oz250grams
salt1tsp1teaspoon
salt0ozgram
semi skimmed milk 1,5%2.1cup½litre
sterilized white beans1.1lb500grams
sweet cream for cooking1.1cup250milliliters
vegetable salt-
vinegar0tsplitre
water1.05quart1litre

1. Cooking potatoes

potatoes 8.75 oz (250 g)  water 1.05 quart (1000 ml)  salt 1 tsp

Brush potatoes, cut into a smaller cubes and put into the salty water to cook. Cook until soft approx. 15-20 minutes.

Cooking potatoes

2. Add beans

sterilized white beans 1.1 lb (500 g)  bay leaf 4 pcs

Rinse sterilised cannellini beans through the sieve under the running water. Add to cooked potatoes together with bay leaf. Bring to boil.

Add beans

3. Thickening paste

semi skimmed milk 1,5% 2.1 cup (500 ml)  sweet cream for cooking 1.1 cup (250 ml)  all-purpose flour / plain flour 1.5 tbsp  salt  vegetable salt

Prepare paste from milk, sour cream and flour (blend all ingredients together) and pour in to the beans and potatoes. Bring to boil and add salt eventually dried vegetable seasoning to your taste.

Thickening paste

4. 

lemon  vinegar

You can serve with lemon or vinegar for gourmets who prefer this soup rather little sour.

Bon appetit!

 

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