Cream of Beans Soup

For the cream of bean soup, bring the beans to a boil in hot water, add salt. Strain and puree 2/3 of the beans with the cooking water.

Reheat and thicken with sour cream mixed with cornstarch. Pour remaining cooking broth. Add salt.

Serve the cream of bean soup sprinkled with chopped parsley and finished with a piece of fresh butter.

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