Lenten cream soup with red beans
2 servings
30 minutes
Red beans, unlike white beans, have a brighter taste and lack some creaminess. For some, they are a complete replacement for meat. In this Lenten soup, their natural properties are revealed in the best possible way.
1
Prepare all the ingredients. Rinse the leek from sand.
- Leek: 1 piece
2
Chop the onion and the white part of the leek randomly.
- Onion: 1 head
- Leek: 1 piece
3
Peel the garlic and chop it coarsely.
- Garlic: 2 cloves
4
In a thick-bottomed pot, heat 30 ml of olive oil and sauté the onion and leek until golden.
- Olive oil: 100 ml
- Onion: 1 head
- Leek: 1 piece
5
Add garlic and fry for another minute.
- Garlic: 2 cloves
6
Add canned beans with liquid, allspice, and bouquet garni.
- Canned red kidney beans: 400 g
- Allspice berries: 3 pieces
- Bouquet garni: 1 bunch
7
Add 100 ml of hot water and bring to a boil. Cook for 10 minutes.
- Water: 100 ml
8
Remove the garnish and blend the soup until smooth. Add a little more hot water to reach the desired consistency.
- Bouquet garni: 1 bunch
- Water: 100 ml
9
Continue whisking and slowly pour in the remaining olive oil. Add salt and pepper.
- Olive oil: 100 ml
- Salt: to taste
- Ground black pepper: to taste
10
Serve the bean cream soup sprinkled with finely chopped parsley.
- Parsley: 5 g
