Cream two colors


  • for green cream:
  • 1 / 2 kg. of green beans
  • 1/4 kg. of spinach
  • 1 large potato
  • Water
  • Salt
  • for white cream:
  • 300 gr. of white beans
  • 1 chopped leek
  • 1 chopped onion
  • 2 cloves garlic < / li>
  • Water
  • Oil
  • Salt


In a saucepan with hot water, cook the green beans (cleaned and cut) with the chopped potato and spinach. Season. Cook the beans (previously soaked), the leek, the onion and the garlic separately. Season and add a splash of oil.

When the creams are ready, grind them separately and pass them through the Chino. Transfer each soup to a pitcher and pour them into a soup bowl at the same time.

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