French Bean Soup With Toasted Baguette - cooking recipe

Ingredients

250 g waxy potatoes, peeled and chopped
800 g French beans, trimmed and chopped
1 None onion, peeled and finely diced
1 clove garlic, peeled and finely chopped
1/2 tbsp butter
1 litre vegetable stock
150 g soured cream
None None salt and cayenne pepper
2 tsp majoram, finely chopped
3 sprigs parsley, finely chopped
2 sprigs savory
2 tbsp vegetable oil
8 slices baguette bread

Preparation

Heat oil in a large saucepan and saute potatoes for 1-2 mins. Add onion and garlic. Add beans, savory and stock and simmer for 15 mins. Meanwhile, heat butter in a pan and toast baguette slices for 2-3 mins until crispy. Remove savory and around 1 cup green beans. Add 1/2 cup sour cream and puree. Season and add marjoram. Return beans to soup and bring to a boil again. Serve with toasted baguette. Add remaining sour cream and garnish with parsley.