Potato Soup with Buttered Beans

Peel the potatoes, rinse and dice. Peel the onion and dice. Saute both in hot butter in a pot, add the marjoram and season with salt and pepper. Pour in the broth, bring to a boil, cover and simmer approximately 15 minutes.

Rinse, trim and cut the beans into 4 cm (approximately 1 1/2 inch) long pieces. Coarsely puree the soup. Stir in the sour cream. Add the beans to the soup and simmer for about 10 minutes.