Bean soup with Kasseler

Name: Bean soup with Kasseler
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 600 g released Kasseler cutlet (in one piece); 2 Onions; 2-3 TABLESPOONS Oil; 1 l Vegetable broth (instant); 1 package (300 g) frozen broad beans; 1/2 bunch Parsley; 1 can(s) (850 ml) w; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground black pepper; 150 g Crèmefraîche

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

600 g released Kasseler cutlet (in one piece)
2 Onions
2-3 TABLESPOONS Oil
1 l Vegetable broth (instant)
1 package (300 g) frozen broad beans
1/2 bunch Parsley
1 can(s) (850 ml) w
7-10 Tbsp Salt
7-10 Tbsp freshly ground black pepper
150 g Crèmefraîche

Directions

1
Rinse the cured pork loin with cold water, dab dry with kitchen paper and dice. Peel and roughly dice the onions. Heat the oil in a pot and fry the meat in it while turning. Add the onions and fry briefly. Deglaze with broth, bring to the boil, add green beans and cook for 15-18 minutes. In the meantime wash parsley, dab dry and chop coarsely.
2
Pour white beans with soup vegetables on a sieve and rinse. Add to the soup, bring to the boil again and season with salt and pepper. Serve the soup sprinkled with parsley. Add crème fraîche extra. Tastes good with farmhouse bread