A bean recipe for every taste:
Remove the puffed beans. Blanch briefly and remove from the firm skin. Remove peel from potatoes and kohlrabi and cut into cubes, leek and onions into thick rings. Sauté lightly in butter.
Add two-thirds of the vegetable broth and simmer for about sixty minutes.
Add milk and simmer for another thirty minutes. Sprinkle the croissants into the soup, add vegetable broth as needed, season with salt. Cook the croissants al dente according to the instructions on the package.
In the meantime, sort out the spinach, remove coarse stems. Add to soup with cream and bring to just before boiling point, do not make in any case! Chop the parsley and chives. Just before serving, season the soup and sprinkle the kitchen herbs. Serve with grated cheese.
Baked bread goes well with it.
Tips If there are no fresh puffed beans, use dried beans, e.g. the same as the dried soisson beans. Soak both types in cold water for six to eight hours.
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