Creamy Green Bean Soup

Ingredients

• 1 Shallot
• 1 Garlic clove
• 200 g waxy potatoes
• 2 tbsp olive oil
• 150 g thick beans (skinless)
• 100 g green peas
• 2 tbsp white wine vinegar
• 700 ml vegetable broth
• Salt
• Pepper (freshly ground)
• 1 tsp sharp mustard

Instructions

1. 1.

   Peel and finely chop the shallot and garlic. Peel, wash, and dice the potatoes.

2. 2.

   Heat 2 tablespoons of oil in a pot and sauté the shallot with the garlic until translucent. Add the potato cubes, vinegar, and broth. Stir in the beans and peas and simmer over medium heat for 15–20 minutes. Remove a few beans from the soup and set aside. Puree the remaining soup, season with salt, pepper, and mustard, then taste. Return the reserved beans to the pot. Ladle the soup into bowls and serve.