Soupe Aux Haricots Verts – Green Bean Soup

A bean recipe for every taste:

Bouneschlupp – Soupe aux haricots verts – Green bean soup

Grind the beans and cut them into 1 cm long pieces. Finely chop leek, dice peeled carrot and celery. Add the vegetables, chopped parsley, savory and the piece of jerky with the pork rind removed, pour 2 liters of water and make about half an hour on medium heat.

Then add peeled and diced potatoes and simmer gently for another 10-15 minutes until the potato pieces are cooked. Remove the dried meat from the clear soup. If you like, you can cut the meat into cubes and add it to the soup repeatedly.

Meanwhile, melt butter in a Reindl, sauté onions in it, then fold in flour. The roux should turn slightly brown. Extinguish with vegetable soup, season with pepper and season with salt. Then stir the sauce into the bean soup. Finally, season with pepper, salt and soup seasoning.

Serve with a tsp. of sour whipped cream and freshly chopped parsley. Serve with bread and a glass of dry Moselle wine.

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