Bean soup with Västerbottensost sticks

400 g cooked white beans, natural
1 yellow onion
2 cloves of garlic
1 sprig of fresh rosemary
50 ml olive oil
700 ml vegetable broth
200 ml white wine
200 ml sour cream
salt and white pepper
½ lemon

1 tbsp olive oil
1 tbsp white wine vinegar
1 bunch of spring onions
6 slices of white bread, thinly sliced
2 tbsp sour cream
100 g grated Västerbottensost
30 g butter
1 small bunch of arugula salad

Coarsely chop the onion and garlic, sauté in olive oil with rosemary. Dilute with vegetable broth, white wine and simmer for 5 minutes. Add the sour cream and mix the soup to a smooth texture. Strain to remove any shells from the beans. Season with salt and white pepper. Add a little lemon juice for an acid taste. If you prefer a thinner soup, increase the amount of vegetable broth. Mix olive oil and vinegar and cut the scallions coarsely. Season with salt and pepper and let marinate. Lay out the bread slices, spread with sour cream and spread on the cheese. Add them together and fry in butter on a low heat to give them a little colour and melt the cheese. Cut sticks of bread and put into small bowls. Mix the arugula salad with onion, and add it together.

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