Bean soup with spaetzle

Ingredients for 4 servings:

• 1 can white beans
• 250 g spaetzle
• 1 cup of crème fraîche, sour cream or sour cream also work)
• Paprika powder
• 1 tsp vegetable broth, instant

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

and crème fraîche, my grandmother’s recipe, vegetarian

Place the beans in a large pot, fill the empty can 1.5 times full with water, and add the water to the beans. Season with the instant vegetable stock. Bring to a boil and simmer for about 20 minutes, stirring frequently. Then remove from the heat, puree with an immersion blender, and pass through a sieve. If you don’t have a blender, you can also mash the beans with a potato masher and then pass through a sieve—it just takes more time because you’ll have to pass through for longer. Return the soup to the pot and add the spaetzle. Bring back to a boil and cook until the spaetzle are tender, stirring frequently. Meanwhile, place the crème fraîche in a deep bowl and mix with the paprika. When the soup is ready, ladle a small portion of the soup with spaetzle into the bowl with the crème fraîche mixture and mix. Then add this to the soup, stirring constantly. Serve hot and add a little vinegar to the table to season the soup to taste. I always make the whole recipe for two people, so you can eat the leftovers in the evening or the next day. Tip: Use crème légère instead of crème fraîche for those calorie-conscious.