Fresh shelled-bean soup puts the bean’s short season into a bowl. Tender beans, root vegetables and a lightly sour cream broth make it gentler than the name “bean soup” might suggest.
Method, step by step
- Cook the beans with the vegetables, onion and bay leaf. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Cook on low heat until soft, but do not let it fall apart.
- Thicken it with sour cream, then boil it for a few minutes.
- Adjust the taste with vinegar, fresh parsley and a pinch of sugar. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
Practical tips and common mistakes
- Fresh beans do not need to be soaked; add acid only after it has softened.
- Keep the soup at a gentle simmer: a strong boil can make it cloudy and break up the ingredients.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.
