Phaseolus vulgaris is the Common bean or French bean. In Polish it is fasola szparagowa, which translates as asparagus bean.
This was once just a late summer soup when there were lots of beans ready for cooking.
Nowadays it is one that can be made all year round using frozen whole green beans.
- 400 – 500g of whole green beans
- 1½ litres of chicken stock (can be from a cube or concentrate)
- 50g butter
- 1 onion
- Leaves from around 6 sprigs of marjoram & extra for serving.
- 125ml of milk
- 1½ tablespoons of cornflour
- 125ml of soured cream
- Salt & Pepper to taste
- Rye Bread croutons to serve
- Chop the onion into small pieces.
- Fry the onion gently in the butter till golden – do not brown.
- Chop the beans into small pieces.
- Put the onions, beans and stock into a large saucepan.
- Add the marjoram leaves.
- Bring to the boil.
- Turn down the heat and simmer gently with the lid on until the beans are soft.
- Mix the cornflour with the milk.
- Stir this into the soup – increase the heat and continue stirring until the soup is thickened.
- Add some more marjoram leaves.
- Adjust the seasonings to taste.
- Stir in the soured cream and serve.
Served in Royal Doulton – Burgundy – 1959 – 1981