Buttermilk and Bean Soup

Perhaps your new favorite bean dish:

Chop the beans and boil them with the diced potatoes until soft. On top of that, add some of the milk, the butter and the sour cream. Boil everything together at the beginning before pouring the rest of the buttermilk. Simmer a little more on low heat. Season with salt, pepper and parsley. To make the whole thing successful, here’s an “anti-clotting tip”: if you stir in a tablespoon of flour when pouring in the rest of the milk, nothing can happen to the “Buttermilch-Bunne-Zupp”.

Tbsp. flour and then add it leisurely to the bean-pea mixture, it has always gone well so far.

Elisabeth Hafeneger

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