Description
In this soup a wonderful velvety taste, it is and guests to shame! Especially when you've already boiled the beans you will use for cooking it a little time.
Ingredients
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Beans
300 g
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Potatoes
300 g
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Olive oil
1 Tbsp
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Cream
150 ml
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Salt
-
Nutmeg
2 pinch
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Pepper white
2 pinch
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Water
Cooking
Soak the beans for two hours (or more).
Then drain the water, cover the beans with fresh water and boil until fully cooked.
Potatoes cut into cubes, cover with water (water should be on a par with potatoes or a bit higher) and also boil until tender.
Lay a few tablespoons of beans and add the rest to the potato.
Remove the pan from the heat, grind the soup with an immersion blender.
Add the cream to the soup. The cream can be changed in any way, adjust thickness of soup.
Season with grated nutmeg and white pepper.
Add to the soup pent beans.
Return the pot to the stove and, stirring, heat over low heat (careful not to burn!) until boiling. As soon as will begin to boil - remove from heat.
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