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.