Broad Bean Soup

Fry the bacon with the diced onion in lard. Extinguish with the water and precook for 30 min. Then add the beans and the peeled, diced potatoes.

Put savory on top (remove the fresh sprig before serving, leave the dried herb in the soup).

Cook for 15 minutes. Add the flour mixed with whipped cream or milk, bring to a boil and season. Cut the bacon into large cubes or slices and add to the soup or serve separately.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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