Creamy Bean Soup
Creamy bean soup is a warm soup but also can be an appetizer.
- Washing bowl
- Liquid measuring cup with lid
- Strainer or mixer
- 200 g string beans
- 1 l water
- 20 g raw butter
- salt to taste
- pepper to taste
- parsley or chives (optionally)
- Remove all the large debris, then cut off both tips of the beans and cut the pods into shorter pieces, 3 to 5 centimeters long.
- Place the weighed beans in a pot and pour water over them and cook over a moderate heat, covered to a simmer until the beans are soft, the beans are cooked to varying lengths depending on the type of string bean from 15 to 30 minutes.
You can use a stick mixer, chop the cooked string beans well with a stick mixer, then strain it through a soup strainer and use a spoon to press the chopped string beans to separate the soup from the strainer.
Photo credit and inspiration: oblizniprste.si