Green bean soup recipe
information
Fresh green beans can be used, but you will need 600 g (1 1/4 lb) to allow for trimming ends and side strings. Cut into pieces and cook as described. If the fresh beans are not particularly young and small, blanch them in boiling water for 2 minutes to remove any bitterness before starting.
ingredients
500 g (1 lb) frozen cut green beans
700 ml (1 1/4 pints) chicken stock
1 small onion, chopped
bay leaf
parsley sprig
about 1/2 teaspoon Worcestershire sauce
salt and freshly ground black pepper
700 ml (1 1/4 pints) chicken stock
1 small onion, chopped
bay leaf
parsley sprig
about 1/2 teaspoon Worcestershire sauce
salt and freshly ground black pepper
Beurre manie (kneaded butter)
1 tablespoon plain flour
15 g (1/2 oz) butter
15 g (1/2 oz) butter
To garnish
6 black olives, stoned and finely chopped
1 hard-boiled egg, finely chopped
1 hard-boiled egg, finely chopped
method
1. Pour the stock into a pan, bring to boil and add the beans, onion, bay leaf and parsley. Bring back to the boil, then lower the heat, cover and simmer for about 15 minutes until the beans are soft.
2. Discard the bay leaf and parsley. Allow the soup to cool slightly, then work in a blender until smooth. Return to the rinsed-out pan and set over low heat.
3. Make the beurre manie: blend the flour and butter together with a palette knife to make a paste, then cut the paste into pea-sized pieces. Whisk the pieces into the soup and bring to the boil. Add Worcestershire sauce and salt and pepper to taste. Simmer for a further minute, then remove from heat.
4. Pour the soup into a warmed tureen or 4 individual soup bowls. Mix together the olives and egg, sprinkle over the soup and serve at once.
2. Discard the bay leaf and parsley. Allow the soup to cool slightly, then work in a blender until smooth. Return to the rinsed-out pan and set over low heat.
3. Make the beurre manie: blend the flour and butter together with a palette knife to make a paste, then cut the paste into pea-sized pieces. Whisk the pieces into the soup and bring to the boil. Add Worcestershire sauce and salt and pepper to taste. Simmer for a further minute, then remove from heat.
4. Pour the soup into a warmed tureen or 4 individual soup bowls. Mix together the olives and egg, sprinkle over the soup and serve at once.
serving amount
serves 4
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