Green bean soup

Ingredients for 4 servings:

• 1 kg runner beans, wide
• 1 cucumber(s) (approx. 400 g)
• 1 m.-sized onion(s)
• 1 clove(s) garlic
• 1 ½ tsp salt
• 2 tsp. baking soda
• 1 tbsp balsamic vinegar, lighter
• 60 g sour cream
• 2 cups of mini mozzarella
• 10 stalks of savory (mountain savory), young fresh shoots
• 1 tbsp extra virgin olive oil
• 250 ml vegetable stock
• Salt and pepper, freshly ground

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

prepared in a completely different way – Low Carb

Remove the florets and stems from the green beans and cut them into 1.5 cm pieces. Place them in a saucepan with 4 sprigs of savory, 1 teaspoon of salt, and baking soda. Add enough water to come up to 1 cm above the beans. Bring to a boil and simmer over medium heat for 10 minutes. Drain, discard the savory, and refresh the beans in ice-cold water to keep them nice and green. Be careful, the baking soda foams up. Peel the cucumber, halve it, remove the seeds, and cut the cucumber into 1-2 cm pieces. Peel and finely dice the onions and garlic. Heat olive oil in a saucepan and sauté both until lightly browned. Deglaze with the vegetable stock, add the cucumbers, 1/2 teaspoon of salt, and the balsamic vinegar. Bring to a boil and cook over low heat until al dente. This takes about 8-10 minutes. Add the beans and let them heat through, but do not boil. Stir in the sour cream and add the drained mozzarella balls. Let stand for a few minutes so the mozzarella balls can adjust to the temperature of the soup. Season to taste and add salt and pepper if desired. Chop the remaining savory into very small pieces. Ladle the soup into bowls or plates and sprinkle with the savory.