Cream of Fresh Green Bean Soup
Preparation time: 20 minutes
Yield: 4 servings (easily doubled)
This ridiculously simple soup is specifically designed for bery, bery fresh green beans - straight from a garden, if possible. The simplicity assumes that the beans are delicious in and of themselves. If you try this with inferior (old, tough, out-of-season) or frozen beans, I can't guarantee the results.
Note: You can use half rich chicken stock and half milk - or even cream- for a more intense soup.
Note: You can use half rich chicken stock and half milk - or even cream- for a more intense soup.
1 1/2 pounds very fresh green beans, trimmed
2 cups hot milk (soy milk will work)
Salt and freshly ground black pepper to taste
Optional: small amounts of minced fresh basil and/or chives
2 cups hot milk (soy milk will work)
Salt and freshly ground black pepper to taste
Optional: small amounts of minced fresh basil and/or chives
- Steam the green beans until just tender and bright green.
- Use a blender to purée the beans in the milk until very smooth.
- Return the purée to the pot and season to taste. heat very gently (don't boil it) just before serving. You can also chill the soup and serve it cold. Top each serving with a scattering of minced fresh herbs, if desired.
