Bohnensuppe mit frischem Sauerampfer
If sorrel is not available from your garden or market, you can substitute swiss chard or spinach, plus a squirt of lemon.
- 1 cup dried white beans 200g
- 1 onion
- 1 bunch soup greens*
- 2 cloves garlic
- 1 Tbsp butter
- 1-1/2 quarts vegetable or meat broth
- 9 oz green beans 250 g
- 5-1/2 oz sorrel leaves 150g
- 3-1/2 oz cream or crème fraîche 100g
Cover the white beans in a bowl with water and soak overnight. Drain the next day. Wash or peel and clean the soup greens, dice finely. Peel and finely chop the onion and garlic.
Melt the butter in the soup pot. Stir in onion, garlic and soup greens and sauté briefly. Pour in the broth and heat it up. Mix in the white beans, put the lid on and cook everything over low heat for 1-1/2 to 2 hours, until the beans are soft.
Wash the green beans and cut the ends. If the threads come loose, pull them off immediately. Cut the beans into pieces about 3/4 inch (2 cm) long and let them simmer in boiling salted water for about 8 minutes until they are firm to the bite. Quench and drain.
Wash the sorrel, spin dry and chop finely. Finely puree the soup in the saucepan with a hand blender. Mix in the sorrel with the green beans, and heat just until the herbs wilt. Stir in the cream or crème fraîche, season the soup with salt and pepper and serve.
*soup greens (pot-herbs):
A bundle of vegetables with strong hearty flavors that's used as a starter for the soup. A bundle may contain a leek, a carrot and a piece of celery, or other herbs and veggies depending on the season and region. Typical ingredients are parsley, thyme, celery leaves, rutabaga, parsley root, and onions.