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Butter Bean Cream Soup
 The Art of Romanian Cooking
Galia Sperber
Romanian cooking has been influenced by the invading Goths, Hungarians, Huns, Barbarians,
Tartars and Turks, which have left a great legacy of culture and cuisine. Today,
most food is a diverse combination of French, German, Greek and Turkish elements
that remain distinctly Romanian. The Butter
Bean Cream Soup (p.59) is delicious and so is the Chocolate and Cream Mazurka
(p. 172). Hardcover, 201 pp. , $31.95.
3/4 gal. / 3 l. water
8 oz. / 250 g. butter beans (canned)
1 large onion (chopped)
1 carrot
1 bunch fresh parsley
1 tbsp. butter or oil
1 tsp. salt
Chopped fresh parsley
1/2 tsp. pepper
Croutons
In a large pot with the water, add the beans, onion, whole carrot, and whole parsley.
Bring to the boil and simmer on medium heat for 40 minutes, covered. Remove the carrot
and parsley and, using a hand-held liquidizer or a blender, liquidize the bean soup.
Add the butter and salt and simmer for another 15 minutes. Then add the chopped parsley
and pepper. Serve with croutons.
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