Creamed soup from cannellini beans. Serve the soup before second main sweet dish.
No. of servings
|all-purpose flour / plain flour||1.5||tbsp||1.5||tablespoon|
|semi skimmed milk 1,5%||2.1||cup||½||litre|
|sterilized white beans||1.1||lb||500||grams|
|sweet cream for cooking||1.1||cup||250||milliliters|
1. Cooking potatoes
Brush potatoes, cut into a smaller cubes and put into the salty water to cook. Cook until soft approx. 15-20 minutes.
2. Add beans
Rinse sterilised cannellini beans through the sieve under the running water. Add to cooked potatoes together with bay leaf. Bring to boil.
3. Thickening paste
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.
You can serve with lemon or vinegar for gourmets who prefer this soup rather little sour.