Bean Soup I

Maybe your new favorite bean dish:

Clean the beans, break into pieces or possibly cut into lozenges.

Blanch them in heavily salted water together with the savory stems (pluck the leaves beforehand).

Remove the peel from the onion, chop finely and sauté in hot butter. Peel the potatoes, cut into cubes and add. Season with salt and pepper and a hint of paprika. Pour the milk, simmer on low heat for about 20 minutes until the potatoes are soft.

Add the beans together with the coarsely chopped savory leaves and simmer for five minutes.

Finally, mix in the creme fraiche and season the stew with freshly grated nutmeg and the juice of a lemon.

Before serving, mix in finely chopped parsley.

by Marina Meuth and Bernd Neuner-Duttenhofer

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