Time 1h12m Yield 7 cups Number Of Ingredients 11 Steps:
Saute the green onions, shallot and garlic in the butter in a medium skillet over medium heat, stirring constantly, until tender. Set aside. Cook the diced potatoes in boiling water to cover for 15 minutes, or until tender (depends on how small you diced them); drain well, and set aside. Bring the chicken broth to a boil in a large saucepan; add green beans, and cook 30 to 35 minutes or until tender. Add the reserved green onions and potato; stir well. Transfer half of the green bean mixture to the container of an electric blender; cover and process until smooth, stopping once to scrape down the sides. Repeat the procedure with the remaining green bean mixture. (Sometimes I like to use my immersion blender, leaving some of the pieces whole). Return the pureed mixture to the saucepan and bring to a boil. Reduce heat; stir in whipping cream or half and half, lemon juice, and tarragon. Cook until thoroughly heated. Serve, and sprinkle with black pepper.
Yield 6 Number Of Ingredients 9 Steps:
Cook potatoes in salted water. When half done, add beans, vinegar, pepper and garlic (spear on toothpick for easy finding). Add onion. Simmer until potatoes are done. Remove garlic glove. Combine the flour and 1/4 cup water and make a smooth paste. Thicken soup with the flour paste. Remove from heat. Slowly stir in sour cream. Do not cook any further. Stir in cooked and diced Mettwurst or other German sausage just before serving.
Time 35m Yield 5 serving(s) Number Of Ingredients 6 Steps:
In a saucepan combine flour & ONLY 1/4 cup of the milk, stirring until no lumps remain, then add the remaining milk & sour cream & stir to combine. Turn the heat on to medium-high & bring just to a simmer, then reduce heat to medium-low & simmer for 15 minutes. Add green beans & cook until tender, about 5-8 minutes. Stir in the vinegar & season to taste with salt before serving.
Time 35m Yield 5 Number Of Ingredients 6 Steps:
Stir the flour and 1/4 cup of the milk together in a saucepan until no lumps remain. Stir in the remaining milk and sour cream. Bring to a simmer over medium-high heat, then reduce heat to medium-low, and simmer for 15 minutes. Add the green beans, and cook until tender, about 5 minutes. Stir in the vinegar, and season to taste with salt before serving.
More about “creamy string bean soup recipes”
Yield Makes 8 first-course servings Number Of Ingredients 11 Steps:
Heat 3 tablespoons olive oil in large pot over medium-high heat. Add onions and garlic and sauté until onions are golden, about 15 minutes. Add rosemary and stir 1 minute. Add all broth and beans. Bring soup to boil; reduce to medium-low and simmer until flavors blend, about 10 minutes. Working in batches, transfer soup to blender and puree until smooth; return to pot. Mix in spinach and sage; stir until spinach wilts, about 1 minute. Season soup to taste with salt and pepper. Ladle soup into bowls. Sprinkle each with Parmesan cheese and drizzle with extra-virgin olive oil, if desired.
