Creme Bretonne

Hello!

I'm really excited to post this, because I've been looking forward to cooking this French recipe! The Breton cream soup is a recipe from Brittany - or so says its geographic name - and normally, food in Brittany is overwhelmingly delicious! I personally have never eaten this cream soup while I travelled there, but it seems likely to be a healthy and light soup that will warm your tummy on a cold winter afternoon (you guessed it, this soup should be served very hot)...because in Brittany the weather can be a bit harsh, despite the often mild temperatures; especially along its [fishermen's] coastline that juts out into the English Channel.

The following recipe should take 30 minutes to cook (about 5-10 minutes of preparation may be necessary, depending on your skill for chopping veggies) and is meant to serve 4 people.

Breton Cream Soup

400g of haricot beans (string beans)

200g of onions

40g of butter

20cl of milk (=200mL)

1 tbsp of tomato puree

salt, pepper

1) Boil 30cl (=300mL) of water in a cooking pot.

2) Remove the roots and the first layer of the whites of leeks

3) Cut the whites in a cross before washing them and recutting them in sections of 2 cm

4) Peel the onions and cut them in slices

5) Put the leeks' whites and the onions into the boiling water; then add the tomato puree

6) Cook for 20 minutes

7) Pour the string beans into the mixer and turn it on

8) Add the contents of the cooking pot into the mixer and mix again, all the while adding milk

9)Pour back out into the cooking pot

10) Heat up on a small flame

11) Add the butter

12) Mix/stir and adjust the seasoning, if necessary

Note: Can be served with a bit of cream (out of desperation, I even used Half&Half) sprinkled on top of the hot bowl of soup and stirred.

Bon Appetit!!!