John Myers
French Bean Potato Soup
The perfect french bean potato soup recipe with a picture and simple step-by-step instructions.
- 350 g French beans
- 1 tsp Salt
- 400 g Waxy potatoes
- 1 tsp Salt
- 600 ml Vegetable broth (3 teaspoons instant)
- 200 g Cooking cream (here: Von Weihenstephan)
- 1 Strong pinch of salt
- 1 Pinch of pepper
- 1 Pinch of sugar
- 1 Pinch of nutmeg
- 1 Pinch of chilli flakes
- 1 Msp Sambal Oelek
- Bread / rolls or baguette
- Clean the French beans, remove the threads, wash them, cut diagonally into pieces approx. 1–2 cm long, boil them in salted water (1 teaspoon) for about 8 minutes and drain them through a kitchen sieve. Peel and wash the potatoes, cut into approx. 1 – 1.5 cm cubes, cook in salted water (1 teaspoon) for approx. 18 minutes and drain through a sieve. Put the vegetable stock (600 ml) and the cooking cream (200 g) in a saucepan, add the diced potatoes and beans, sprinkle with salt (1 big pinch), pepper (1 pinch), sugar (1 pinch), nutmeg (1 pinch), Season the chilli flakes (1 pinch) and sambal oelek (1 MSP), simmer for about 5 minutes and serve hot. Serve with bread, rolls or baguettes.
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