Ingredients
- 150 g runner beans
- 100 g carrots
- 1 litre water
- 50 g margarine
- 50 g plain flour
- salt, peppercorns
- bay leaf
- juniper berries
- caraway seeds
Preparation
Clean the runner beans and carrots and cut into small cubes. Boil both vegetables in salted water for approx. 20 minutes until soft. Add the caraway seeds, juniper berries, peppercorns and
bay leaves to the water in a tea strainer as required and remove after the cooking time.
Prepare the preserves at the end of the cooking time. To do this, melt the margarine and briefly roast the flour in it. Then stir the preserves into the soup, stirring constantly, and bring the soup to the boil again. Season the soup to taste and serve.
Tip:
Pureed parsley gives the soup a special colour.
Recipe from HBLA Sitzenberg