in Soup Recipes

Bean soup with raclette leftovers à la Didi

updated

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Ingredients for 4 servings:

  • 100 g kidney beans
  • 100 g white beans
  • 100 g jacket potatoes
  • 100 g carrot(s) , from the can
  • 400 g smoked ribs
  • 1 bunch of soup vegetables
  • 1 cup crème fraîche
  • 800 ml vegetable stock
  • e.g. salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Heat the vegetable broth. Chop the vegetables, parsley, and ribs, and bring to a boil. Simmer for 15 minutes. Add the beans. Chop the carrots and potatoes and stir in. Simmer for 5 minutes. Season with salt and pepper. Thicken with the crème fraîche. Plate and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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