Hi all. Today is our review for lovers of pureed dishes. Cooking bean soup. Very gentle and surprisingly nutritious, it will be an accepted gift for lovers of oriental cuisine, because it is for such culinary traditions that parboiled legumes are the most characteristic. Puree soup from red or white beans is up to you, of course. Today we chose white beans - the taste did not disappoint. You can also cook bean pod puree soup, as the Dutch do with success, but this is still a slightly different story about which we will certainly turn in one of the following reviews. For now, a little history.
Oddly enough, we most likely owe the creation of such a popular mashed soup in the East and Asia to the French. The so-called “good wife soup” or simply potato soup with leeks gained unprecedented popularity in the Victorian era, although it was invented much earlier, gradually they began to modify and transform it by adding various root vegetables, broths and even cream. Over time, such soups spread throughout the world and, thanks to a variety of seasonings and spices, sparkled with what is called new colors. This is how, for example, shashamadi appeared - Georgian bean soup-puree. This is how our puree soup, which included white beans, turned out to be on the list of favorites for many. And whether he gets into your similar list, we will see right now.
The benefits of such a soup are not just great - it is huge. Beans are a valuable product that, in terms of the amount of protein, can even replace meat to some extent. Of course, such a puree soup can also be cooked from canned beans, but then you won’t have to count on huge benefits. So we advise everyone to still use fresh or, in extreme cases, dried beans. What do you like to cook, what are your favorite recipes, what can you say about bean puree soup? We are waiting for your moments and suggestions. We welcome new friends. Your HozOBoz!