Bean cream soup
Composition / ingredients
4
Servings:
Step-by-step cooking
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Soak white beans in cold water overnight. Then we wash it, fill it with fresh water (1.5 liters) and put it to cook on the stove. At this time, the onion head is crushed and fried in olive oil until transparent. Then make sure that the color of the onion does not change. The washed potatoes are cleaned and cut into small cubes. After the beans are cooked, salt the soup and add potato cubes with fried onions. Cook the soup until the potatoes are ready. Using a blender, grind the contents of the pan, and then rub through a sieve to give tenderness and creamy consistency. We put the mashed soup back on the fire, adding low-fat cream, and bring it to a boil. Bean cream soup is ready, pour on plates, sprinkle with fresh herbs. Wheat croutons go very well with this soup. Bon appetit!
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Beans - 328 kcal/100g
- White beans - 352 kcal/100g
- Fiery red beans - 23 kcal/100g
- Fresh frozen beans in a package (300 g.) - 102 kcal/100g
- Onion - 41 kcal/100g
- Olive oil - 913 kcal/100g
- Skimmed cream - 59 kcal/100g
- Sea salt - 0 kcal/100g
