Bean soup with toasted bread

Name: Bean soup with toasted bread
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 250 g mainly waxy potatoes; 800 g French beans; 2 stem(s) Savory; 1 Onion; 1 Garlic clove; 2 TABLESPOONS Oil; 1 l Vegetable broth; 2 TABLESPOONS Butter; 8 discs Baguette bread (approx. 15 g each); 150 g Schmand; 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper; 2 TEASPOONS dried marjoram; 3 Stem(s) Parsley

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

250 g mainly waxy potatoes
800 g French beans
2 stem(s) Savory
1 Onion
1 Garlic clove
2 TABLESPOONS Oil
1 l Vegetable broth
2 TABLESPOONS Butter
8 discs Baguette bread (approx. 15 g each)
150 g Schmand
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper
2 TEASPOONS dried marjoram
3 Stem(s) Parsley

Directions

1
Peel, wash and cut the potatoes into small pieces. Clean, wash and break the beans into pieces. Wash the savory. Peel onion and garlic and chop finely. Heat the oil in a wide saucepan.
2
Sauté the potatoes for 3-4 minutes while turning. After about 2 minutes add onion and garlic. Add beans and savory, deglaze with broth and simmer for about 15 minutes. In the meantime heat butter in a pan in portions.
3
Fry baguette slices in portions for 2-3 minutes until crispy. Remove savory and approx. 100 g beans from the soup. Add 100 g of sour cream to the soup. Puree the soup finely. Season to taste with salt, pepper and marjoram.
4
Put the beans back into the soup, bring to the boil again briefly. Wash parsley, shake dry, pluck off leaves and cut finely. Arrange soup in cups. Stir the remaining sour cream into the soup in streaks.
5
Sprinkle with parsley. Add the toasted bread.