Beef Potato Soup with Beans

Ingredients

• 500 g beef (stewing meat, shoulder)
• Salt
• 1 bay leaf
• 3 allspice berries
• 300 g waxy potatoes
• 300 g fresh yellow beans
• 3 tomatoes
• 1 onion
• 2 tbsp olive oil
• 1 tbsp flour
• 150 ml Heavy Cream
• pepper (ground)
• Sweet Paprika Powder
• turmeric (optional)
• chervil (for garnish)

Instructions

1. 1.

   Add the beef to a pot with 1.5 l water, salt and spices; bring to a boil. Simmer over medium heat for 1 hour, skimming foam as it rises.

2. 2.

   Meanwhile peel, wash and cut potatoes into bite-sized pieces. Trim, wash, clean and halve beans. Blanch tomatoes, cool, peel, quarter, seed and dice them. Dice onion finely and sauté in hot oil until translucent. Remove beef from broth, cube it, and strain the broth through a fine sieve. Add potatoes and beans to onions, dust with flour, let color develop, then pour in 800 ml strained beef stock.

3. 3.

   Add cream, stir vigorously to avoid lumps, season with salt, pepper, paprika and turmeric, and simmer over medium heat for 15 minutes. Five minutes before finishing, add tomato cubes and stewed beef back in; adjust seasoning. Ladle soup into warmed bowls and garnish with chervil before serving.