Tuesday, October 23, 2012

Cream of Green Bean Soup

This recipe works great with fresh green beans that are a little on the mature side.

Source:  adapted from food.com

1 large onion, chopped
2 garlic cloves, minced
3 T. butter, melted
4 c. chicken broth
2 lbs. fresh green beans, cut into 2" pieces
2 medium baking potatoes, peeled and diced
1/2-1 c. heavy cream
1 T. lemon juice
1/2 t. dried tarragon
1/4 t. pepper

Saute the onions and garlic in butter in a medium skillet over medium heat, stirring constantly until tender.  Set aside.

Bring the chicken broth and green beans to a boil in a large saucepan.  After about 15 min., add potatoes.  Cook until tender.  Add the reserved onion and garlic mixture.  Stir well.

Transfer mixture into blender jar; cover and process until smooth.  Repeat with remaining mixture, if necessary.  Return pureed mixture to the saucepan and bring to a boil.  Stir in cream, and lemon juice and tarragon.  Cook until thoroughly heated.  Garnish with a dollop of cream and freshly ground black pepper.

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