Cream of String Bean SoupSubmitted by: G3RALD
IntroductionA great "mug soup" in summer or winter. Feel free to serve in a bowl with a little chopped green beans or chives as a garnish. Works with fresh, frozen, or oldish beans. A great "mug soup" in summer or winter. Feel free to serve in a bowl with a little chopped green beans or chives as a garnish. Works with fresh, frozen, or oldish beans.
1/2 pound: Green Beans, fresh or frozen
2: Leeks, sliced
4: Potatoes, large, peeled and sliced
3 Tbsp: Butter
6 Cups: Water
2 cups: Milk (recipe based on 2%)
salt and pepper to taste
Green beans, cut and cooked
Chives, finely chopped
2. In a large pot, melt the butter and saute the vegetables for 1 minute. Stir often. Add the water and bring to a boil. Lower the heat to low-medium, cover pot, and cook the soup slowly for about 40 minutes.
3. When the vegetables are cooked and tender, blend in a blender. Return the soup to the pot and add milk and seasonings. Stir the soup well and bring it again to a light boil. Turn off the heat and let the soup stand for 10 minutes. Serve the soup hot in a bowl or mug, and garnish it with small cut green beans that have been cooked separately, or sprinkle with some finely chopped chives if you wish.
Serving Size: 6 2-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user G3RALD.