in Germany, Soup Recipes

Buttermilk bean soup

updated

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Ingredients for 4 servings:

  • 500 g beans, green
  • 500 g potatoes
  • 1 liter buttermilk
  • 200 g sweet cream
  • 1 tsp salt
  • Pepper, black, freshly ground

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Rhenish specialty from the Cologne area

Wash and trim the beans. Cut diagonally into pieces and cook in boiling salted water for about 13-15 minutes until al dente. Drain and set aside. While the potatoes are cooking, peel them and cook for about 20 minutes. Mash the cooked potatoes and gradually stir in the buttermilk. Add the cream and season gently with salt. Heat gently and add the green beans. The soup tastes best when it’s well-simmered. Tip: To spice things up, add finely diced raw onions.

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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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