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Recipes
from
Switzerland
Recipe from
Vaud
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Recipes
from Cuba
Bean soup
recipes
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Potage Vaudoise
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White bean soup
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- 2 CUPS BEEF STOCK
- 2 CUPS MILK
- 1 CUP WHITE WINE
- 2 TBSP SEMOLINA
- 3 CLOVES GARLIC, chopped
- 2 SLICES BREAD, cubed
- 1/2 CUP CREAM
- 1 EGG YOLK
- 100 GRAM (GRUYERE) CHEESE, grated
- HANDFUL CHIVES, chopped
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- 1 CAN WHITE BEANS (400 gram)
- 2 CUPS CHICKEN BROTH
- 2 ONIONS, chopped
- HANDFUL ROSEMARY LEAVES
- 2 CLOVES GARLIC, chopped
- 50 GRAM GRATED CHEESE
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Stir fry the bread
cubes and garlic in butter for 5 minutes. Bring the milk and stock to
the boil, add the semolina and simmer for 5 minutes. Add the bread mixture
and simmer 5 minutes more; puree this mixture. Dissolve the egg yolk
in the cream and add this to the soup, as well as the cheese and the
wine. Heat the soup to the boiling point, keep stirring. Sprinkle with
chives.
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Stir fry the onions
and garlic in olive oil for 5 minutes. Add the white beans and the broth
and simmer for 10 minutes. Puree the soup and reheat it. Add the rosemary
leaves and cheese and stir well.
For Bean soup
recipes, see also American
bean soup,
Egyptian bean soup and
Italian bean soup.
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