Soup beans

1 kg fresh beans

6 white bulbs

2 carrots

0,5 celery root

a handful of green beans

a handful of green peas
some peas to choose? we'll show

the sprig of thyme

1 tbsp. flour

40 g duck fat

salt, pepper

Fresh beans to cleanse, to touch, to postpone a handful of those that are smaller. Others pour 2 l of boiling water. Season with salt and pepper. Add 4 chopped onions, chopped celery, 1 chopped cups carrots, green beans, peas, thyme.

Deferred beans, mash and add to the soup. Cook over medium heat for 1 hour. In a wide pan fry until Golden brown in duck fat 2 onions, finely chopped carrots and mugs, add the flour and stir. Pour a liter of broth, bring to a boil and pour back into the soup. Cook for 1 hour.