Cream Of Green Bean Soup Recipes

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.

Steps:

• Place the water, ham, green beans, potatoes, and onions into a large saucepan or soup pot, bring to a boil, and reduce heat to medium-low. Simmer until the ham and vegetables are very tender, about 45 minutes. Skim off any excess fat. Pour in the cream, season to taste with salt and pepper, and serve.

Steps:

• In a saucepan, combine the chicken broth, chopped onion, green beans and savory.
• Bring mixture to boiling. Reduce heat; cover and simmer 20 to 30 minutes or until vegetable is tender.
• Place half of the vegetable mixture in a blender or food processor.
• Cover and blend 30 to 60 seconds or till smooth. Take care when blending hot liquids. Pour into bowl.
• Repeat with remaining vegetable mixture; set all aside.
• In the same saucepan, melt the butter or margarine.
• Whisk in flour, salt and pepper.
• Add the milk all at once, whisking till smooth.
• Cook and stir till mixture is thickened and bubbly.
• Stir in the blended vegetable mixture.
• Cook and stir till soup is heated through.
• Season with salt and pepper to taste.

Steps:

• For the ham starter: Trim meat off the bone. Place meat and bone in a pressure cooker and cover with water. Pressure cook for 45 minutes. Release pressure, then clean and chop meat and strain broth. This can be divided into 4 portions of starter. Freeze 3 of the portions for future use and set the remaining portion aside.
• For the glace: Put flour and salt in food processor. While it's running, stream in the eggs. Mix thoroughly. Put bench flour on a table, then dump dough out and knead to combine. Let rest 20 minutes. Flour table again and roll to about 1/4-inch thick, then cut into small squares with a pizza cutter. Make sure there's enough flour so the dumplings don't stick together. Rough them up in your hands to make them rustic looking. Put into a dry strainer and shake off excess flour.
• For the soup: Combine the reserved ham starter, ham base, green beans and their juice and potatoes in a pot. Add water to fill about three-quarters of the way. Bring it all to a boil. Add the glace directly to the pot and cook until they float.
• Combine the evaporated milk, sour cream and heavy cream in a separate bowl. Add some hot broth and whisk until completely smooth. Add the tempered cream mixture to the soup. Add salt, pepper and garlic powder to taste. Let simmer together for 45 minutes.

Steps:

• In a large saucepan, melt butter over medium heat. Add the chopped onion and cook until tender without browning. Stir in diced potato and liquid. Bring to a boil and simmer until potato is tender. Stir in your steamed vegetable of choice and return to a simmer. Puree the soup in batches in a blender and return to saucepan. Leave 1 cup of vegetables not pureed if a chunkier soup is preferred. Season soup with salt and pepper and finish with heavy cream. Serve warm with French bread and a salad.

Steps:

• In a large pot over medium heat, combine green beans, garlic, parsley, salt and water to cover and cook until beans are tender.
• Fry bacon until crisp, set aside. Add onion and flour to bacon grease, stirring until smooth and brown. Add some water from the beans, stirring slowly and constantly to prevent lumps.
• Cook to thicken a bit, then add it to the bean soup and bring to a boil. Stir crisp bacon, sour cream and vinegar.

Steps:

• In a large stock pot, add vegetables to broth and simmer until vegetables are well done, about an hour.
• Half an hour before serving, add finely shredded parsley and savory, which has been tied for easy removal. (I usually just throw a spice ball with this stuff in it along with the veggies and leave it in there for the full hour).
• Remove herbs and add 2 to 3 tablespoons sour cream. Combine and serve.
• Or, instead of adding sour cream, just serve with cream or milk at the table.

Steps:

• Place the green beans into a pot with enough water to cover. Add the baking soda to the water; bring the mixture to a boil, reduce heat to medium, and cook until the green beans are nearly tender, 7 to 10 minutes. Drain the water from the green beans; set aside.
• Place the potatoes into a large pot with enough salted water to cover; bring to a boil, reduce heat to medium, and continue cooking until almost tender, about 20 minutes. Remove from heat, but do not drain the water from the pot.
• Heat the butter in a large skillet over medium heat. Cook the onion and bacon bits in the melted butter until the onions are soft and translucent, 5 to 7 minutes; add to the large pot with the potatoes, along with the cream of chicken soup and milk; stir until smooth. Add the green beans. Season with salt and pepper.
• Place the large pot over low heat and cook the soup at a simmer until hot and the flavors have melded, about 30 minutes.

Steps:

• Melt butter in a saucepan over medium-high heat until bubbling and frothy. Whisk in flour until it forms a smooth, golden paste, about 45 seconds. Pour in milk slowly, whisking constantly. Reduce heat to medium-low; cook and stir until thickened, about 5 minutes.
• Stir white beans into the saucepan. Add green chile peppers, onion powder, cumin, cayenne, salt, and pepper. Cook until heated through, about 5 minutes.

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.

Steps:

• In a small saucepan, melt 1 tablespoon butter; stir in cornflakes and set aside. Melt remaining butter in a large saucepan. Stir in flour, salt, pepper, onion and sugar; heat and stir until bubbly. Reduce heat; add the sour cream and stir until smooth. Cook and stir over low heat for 2 minutes (do not boil). Fold in the beans. , Spoon into a greased 1-1/2-qt. baking dish. Sprinkle with cheese and cornflake mixture. Bake, uncovered, at 400° for 20 minutes or until heated through.

Steps:

• In soup pot or large sauce pan, melt the butter.
• Add the onions and caramelize.
• When onions are golden add the minced garlic and herbs.
• When garlic smells wonderful, add the broth and heat through.
• Add the pureed green beans and salt & pepper,and lemon juice.
• Heat to serving temperature, bowl-up, add a dollop of sour cream.

Steps:

• In a large soup kettle, saute potatoes in oil for about 10 minutes, stirring often. Add stock and beans and cook until tender.
• In a saucepan, melt the butter or margarine and saute the onion and garlic until translucent. Add the flour and cook for three minutes longer. With a whisk, stir in the milk and keep whisking until the mixture is thickened. Set aside.
• While the soup is simmering, prepare the dumplings. Blend the flour and the egg. Add milk until a thick, doughy mixture is made. You can add salt to taste. Drop the dumplings by a teaspoon into the boiling broth. Whisk the milk and flour mixture into the soup. Add milk or cream as needed to adjust the consistency.
• Note: The measurements are rather inexact. My own thought is that you probably need 3 tbsp butter and 3 tbsp flour in the roux to make a thickener that would thicken this amount of liquid adequately. The forum poster found the soup too thin. The dumplings were described as tasty, but heavy, and you might want to substitute your own favorite recipe.

Steps:

• In a large saucepan or soup kettle, combine all the ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. Before serving, remove bay leaf and parsley and savory sprigs.

Steps:

• In covered blender container at high speed, blend green beans and their liquid until smooth. In 2 qt saucepan, combine pureed green beans with undiluted soup, water, chili powder and salt over medium heat, heat to boiling, stirring occasionally. Makes 4 servings. 75 calories per serving