Tuesday, 8 September 2009

Soup of beans, leek and potato

Ingredients (x2):
400g green beans
1 small onion
1 clove garlic
1 leek
1 big potato
500ml chicken bouillon
1,5 tablespoons olive oil
(croutons or bread)

Chop the onion and garlic and cut the washed leek into rings. Cook these ingredients in a pan with olive oil and add the beans. Cook this mix of vegetables on low heat for 10-15 minutes. Peel the potato and cut it into cubes. Prepare the bouillon by letting a bouillon cube dissolve in water. Add the potato cubes to the rest of the vegetables and pour the bouillon on top. Cook the soup covered, on low heat, for one hour. When an hour has passed, take your immersion blender and give the soup a puré-like composition with it. Add salt according to your taste. Serve the soup with croutons or bread.

The recipe of the bread pictured above can be found here.

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