String Beans Soup-Puree


600-700 g/1 lb 6 oz – 1 lb 8 oz string beans
500 g/1 lb 2 oz potatoes
3 tbsp butter
2 cups milk

Wash and clean string beans. Slice one-fourth of beans on a bias and keep for garnish, pass remaining beans through a meat grinder. Slice peeled and washed potatoes and add  to a soup pot together with ground beans, salt, 1-2 tbsp of butter, and 4-5 cups of hot water. Cover the pot and cook until the potatoes are cooked through. Rub the soup through a sieve (or blend until smooth). Add hot milk to the puree and season with more butter. Just before serving add separately cooked sliced string beans. Serve with croutons or toasts on a side.

This soup can be cooked with canned string beans. Just like in the main recipe — take some of the beans for garnish, add the rest, together with liquid from the can, to potatoes and follow the recipe above.