Zwei-bohnenensuppe (two Bean Soup) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 1/4 cup: White Beans, Dry
4 ounce: Ham, Cubed
1 cup: Cut Green Beans, *
1/4 cup: Celery, Diced
1 each: Green Onion, Diced
1 each: Onion, Yellow, diced
1 each: Potato, Peeled & Diced
1 tbsp: Butter,
2 tbsp: Unbleached Flour,
3/4 cup: Beef Broth,
1/2 tsp: Salt,
1/4 tsp: Pepper,
GARNISH
1 each: Parsley, Sprig
Directions:
* Beans can be either fresh or frozen. Do not use canned.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++++++ Cover white beans with cold water and soak
overnight. Drain and place beans in a 2-quart saucepan. Add ham and
enough cold water to cover beans by 1 inch. Bring water to a boil
and simmer for about 1 hour or until beans are tender. Add green
beans, celery, onion and potato. Add enough water to cover the
vegetables; simmer for 20 minutes. In a frypan melt butter and stir
in flour. Cook, stirring until lightly browned. Remove from heat and
stir in heate beff broth. Cook mixture until smooth. Stir mixture
into the soup and simmer until soup is thickened and vegetables are
tender. Season woth salt and pepper. Garnish with chopped parsley and
serve immediately.
Source from luhu.jp
+++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++++++ Cover white beans with cold water and soak
overnight. Drain and place beans in a 2-quart saucepan. Add ham and
enough cold water to cover beans by 1 inch. Bring water to a boil
and simmer for about 1 hour or until beans are tender. Add green
beans, celery, onion and potato. Add enough water to cover the
vegetables; simmer for 20 minutes. In a frypan melt butter and stir
in flour. Cook, stirring until lightly browned. Remove from heat and
stir in heate beff broth. Cook mixture until smooth. Stir mixture
into the soup and simmer until soup is thickened and vegetables are
tender. Season woth salt and pepper. Garnish with chopped parsley and
serve immediately.
Source from luhu.jp