Dillfisolen

For the dill runner beans, cut cleaned runner beans into bite-sized pieces and boil in salted water mixed with cooking soda (preserves the green color) until core-soft. Strain, rinse with cold water and drain. Melt butter, stir in flour and fry briefly.

Pour in hot soup and bring to a vigorous boil, stirring constantly with a whisk to prevent lumps from forming. After a few minutes, greatly reduce heat and stir in sour cream, then the green beans. Season to taste with salt, pepper and a dash of vinegar. Sprinkle dill over the top and once again bring the dill fisoles to the boil briefly.

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