bean soup

1 tablespoon of olive oil 1 tablespoon of butter 1 onion 1/2 leek 1 clove of garlic 1 carrot 1 small parsley 3 potatoes 1 and 1/2 liters of broth (poultry or vegetable) 1/2 teaspoon of turmeric powder 400 g green or yellow green beans (frozen out of season) 1 tablespoon of chopped dill 200 g of 18% cream or 80 ml of 18% cream from a carton (for soups and sauces) PREPARATION Sauté the diced onion in olive oil and butter in a pot. Rinse the leek, peel off the thicker outer layers and cut off the green ends. Cut the remaining white and light green parts lengthwise into 4 parts, rinse them and cut them into slices. Add to the pot with the onion and fry for about 2 minutes. At the end, add the pressed garlic. Add peeled and thinly sliced ​​carrots and parsley and mix. Peel the potatoes and cut into cubes. Add to the pot and stir-fry for about 2 minutes. Pour in the hot broth, season with salt and pepper, add turmeric and bring to a boil. Cover and cook for approx. 15 minutes. Halfway throug cooking, add the green beans, rinsed in a strainer (and thawed if using frozen). Remove from heat and add chopped dill and cream (thick cream from a cup should be tempered with a few spoons of soup, while sweet cream from a carton can be poured directly into the soup). Enjoy your meal [End]