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