Creamy Bean Soup

Ingredients

• 200 g waxy potatoes
• 450 g thick beans (canned; drained weight)
• 1 onion
• 1 Garlic clove
• 2 tbsp olive oil
• 800 ml vegetable broth
• 1 bay leaf
• Salt
• Pepper
• 100 g heavy cream
• nutmeg
• 4 tbsp Sour cream
• 2 sprigs parsley

Instructions

1. 1.

   Peel, wash and dice the potatoes. Drain and rinse the beans, then let them dry well. Heat oil in a pot and sauté onion and garlic until translucent. Add potatoes and beans, stir briefly, then pour in broth. Add bay leaf, season with salt and pepper, and simmer over medium heat for about 20 minutes. Remove the bay leaf, take out a few beans, and puree the remaining soup. Stir in cream and bring to a boil again. Season with salt, pepper, and a pinch of freshly grated nutmeg. Wash parsley, shake dry, and tear into small pieces. Serve in bowls, garnish each with a tablespoon of sour cream and the leftover beans. Sprinkle with parsley and finish with extra pepper before serving immediately.