Bohnensuppe, translated as “Bean Soup”, is a German style broth that is rich in ingredients, tastes and aromas; it is also colorful and serves as a perfect, hearty course for cold weather times. The classical components used to make this soup are: white beans, bacon or ham, green beans, celery root, carrot, leek, onion, parsley root, potatoes, marjoram, thyme, bay leaf, parsley leaves, butter, flour, salt and pepper.
Beans are soaked for some hours in cold water and then they are put to boil together with some slices of bacon. Green beans, celery root, carrots, leek, onion, parsley root and potatoes are peeled, diced and tossed in the same pot along with spices like marjoram, thyme and bay leaves. In another pan, flour is browned in some melted butter, then it is poured over with soup stock, whisked and thoroughly stirred into the kettle with the basic ingredients. The soup is simmered until ready; it is given a “final touch” with salt and pepper and is served in deep bowls being sprinkled with chopped parsley leaves. The best type of bread, going well with this dish, is brown or rye one.
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Weisse Bohnensuppe, www.answers.com
Bohnensuppe mit Speck, www.daskochrezept.de