Bean Soup Puree
6 servings
30 minutes
Bean puree soup is a cozy and rich dish of Turkish cuisine that embodies its simplicity and depth of flavors. Its roots trace back to home cooking traditions where beans are a primary source of protein. The velvety texture of the soup is achieved by thoroughly blending the beans, while soft garlic notes give it a subtle aroma. Bay leaves add zest, and butter enhances the flavor even more. This soup is perfect for cold days, warming and satisfying. It is usually served with crispy croutons or toast that create a wonderful contrast with its delicate structure. In Turkey, bean puree soup is often served as a main dish or side, garnished with fresh herbs and olive oil. A great choice for those who appreciate traditional yet refined flavors.
1
Soak the beans in cold water for 3-5 hours, then drain the water, transfer the beans to a large pot, fill with water to the top, and bring to a boil. Drain the water again and add 2 liters of fresh cold water, garlic, bay leaf, and olive oil. Bring to a boil again, then reduce the heat and cook for 1-1.5 hours until the beans are soft. Then remove the pot from the heat and let it cool slightly. Remove the garlic and bay leaf.
- Beans: 300 g
- Garlic: 2 cloves
- Bay leaf: 1 piece
- Olive oil: 1 tablespoon
2
Blend the beans in portions to make a thick paste. Then strain it into a clean pot through a sieve. Mix the flour with two tablespoons of bean paste, add this mixture to the remaining beans, stir well, and put it back on the heat - cook for 8 minutes while stirring.
- Beans: 300 g
- Wheat flour: 2 tablespoons
3
Season to taste and, before serving, add butter so that it melts. Serve with croutons, toast, or simply with dry bread.
- Salt: to taste
- Butter: 25 g