Cream of green beans soup with garlic toast
Ingredients (serves: 4)
Cream
- Green beans 1 kg
- Leek ½
- Potatoes 0.5 kg
- Garlic cloves 6 pcs.
- Vegetable stock 1 l
- Juice of ½ lemon
- Salt and pepper
- 18% cream
- Chive oil and chilli oil
- Sunflower/pumpkin
Toasts
- bread
- butter 1tbsp
- salt
Method:
- Turn on the Simmer cooking cycle (90°C) on your Amica induction hob.
- Fry chopped leek and 3 garlic cloves in a pot until they are glazed.
- Add chopped potatoes and fry.
- Add peeled and chopped green beans and pour vegetable stock a little below the level of the vegetables.
- Simmer for about 30 minutes until the beans and potatoes are tender.
- Blend the soup until smooth. Season with salt, pepper and lemon juice.
- Pour the soup into a bowl, garnish with sour cream, chive and chilli oil and roasted pumpkin and sunflower seeds.
- Finally, sprinkle with freshly ground pepper and serve with garlic toast.
Toasts:
- Turn on the Grill cycle (200°C) on your Amica induction hob.
- Add butter and 2 cloves of garlic with peel and wait for it to melt.
- Add the bread slices and fry until they are very crispy.
- Finally, gently grate the garlic onto the toast and salt lightly.
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FullSteam oven
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