Buttermilk bean soup

Ingredients for 4 servings:

• 250 g onion(s)
• 500 g potatoes
• 500 g beans, green broad, fresh!
• 1 liter buttermilk
• salt and pepper
• butter
• Flour
• possibly bacon

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Original Düsseldorf recipe from my grandma

Wash and trim the beans and cut into finger-width strips. Place them in a pot of salted water and cook for about 15 minutes. Meanwhile, peel and dice the onions and potatoes. Sauté them in a little butter in a pot. Then just cover with water, season with salt and pepper, and cook for about 15 minutes. After cooking, puree with a hand blender or, like Grandma did, with a masher. Whisk the buttermilk with a little flour (about 1 fork) vigorously. Then add to the potatoes and bring to a boil briefly, stirring constantly (be careful, the buttermilk curdles easily!). Add the cooked beans and season again with salt and pepper. Tips: My Grandma always first cooks bacon in the pot, removes the crispy cubes, and then adds the potatoes and onions to the rendered fat to fry. The bacon cubes are then added to the finished soup at the end! Grandma always makes pancakes as a side dish, which we then eat rolled up! The soup burns easily!