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Catalan Cream Soup with Beans and Potatoes
Instructions
I dice the onion finely and mince the garlic. I fry them in vegetable oil in a saucepan until soft and lightly golden – about 3–4 minutes.
I peel the potato and cut it into small cubes. I add it to the onion and fry lightly for 2–3 minutes.
I cut the carrot into rounds or cubes and add it to the saucepan with the other vegetables.
I add the pre-cooked beans. If you are using dried ones, they need to be soaked for 8 hours and boiled for 40–50 minutes until soft.
I cover the vegetables with water and add salt to taste. I bring it to the boil.
I cover the pot with a lid and cook the soup over medium heat for 25–30 minutes. I check on it from time to time – the potato and carrot should pierce easily with a fork, and the beans should turn completely soft. If the soup is too thick, I add hot water. If it is too thin, I reduce it without the lid for the last 5 minutes.
I take the pot off the heat and let the soup cool for 5 minutes – this is essential for safety when working with the blender. Using an immersion blender, I blend it to a completely smooth, velvety puree. This takes 2–3 minutes. If you like, add spices – turmeric for a golden colour, smoked paprika for a smoky note, or black pepper for a bit of heat. I return it to low heat for 2–3 minutes to warm through.
I ladle the soup into bowls and serve it with crisp croutons or fresh flatbread.
FAQ
Can the cream soup be frozen? +
Yes, the soup keeps very well in the freezer for up to 3 months. Thaw it in the refrigerator and reheat it on the stove, adding water if needed.
What can replace the beans? +
White or red beans, chickpeas, or lentils will work. The cooking time may differ, but the principle is the same – cook them until soft before adding to the soup.
Why did my soup turn out thin? +
Add more potato or beans – they thicken the soup when blended. You can also reduce the soup over high heat for 5–10 minutes before pureeing.
Which spices suit this soup? +
Turmeric, smoked paprika, cumin, coriander. For a little kick – a pinch of chilli. Fresh herbs such as parsley or coriander are added when serving.
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