A filling recipe in which boiled borlotti beans are strained and turned into a creamy soup. Topped with melted butter and mint, it is one of the warming starters for cold winter evenings.
Boil the soaked cranberry beans together with onion and carrot until thoroughly softened.
Blend the boiled cranberry beans and vegetables together with their cooking water until smooth.
In a separate pot, melt the butter and add the flour, sauté briefly, then combine with the pureed cranberry bean mixture and bring to a boil.
Add the cream and salt to the soup, boil for a few more minutes, then serve hot.
Important: When blending the soup, hot liquid can splash over, so fill the container only halfway and blend in small batches. Allergen: contains milk and dairy products (cream).
If you add a pinch of cumin to the soup at the final stage, the flavor becomes noticeably richer.
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