Greenstringbeansoup Recipes

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:

• 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 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.

Steps:

• cook until tender a small ham bone or smoked ham cut into small piesce
• the last 1/2 hour before serving add potatoes
• add summer savory known as pepper weed in low german
• about 1/2 cup finely diced or ground carrots
• add 2 cans string beans or when season permits about a lb of fresh cut green beans
• when vegatables and meat are tender add sour cream and salt as desired.

Steps:

• In a large pot heat olive oil and cook the onion until translucent. Add the garlic. In a saucepan heat the chicken stock. Add the torn broccoli rabe and kale and stir frequently until wilted. Add the beans to the pot and stir to combine. Add the chicken stock. Squeeze the whole tomatoes into the pot one by one and stir to combine. Add the thyme and season with salt and pepper to taste. Bring to a simmer and cook until heated through. Serve hot.

Steps:

• Heat dressing in large saucepan on medium-high heat. Add onions and garlic; cook 4 min. or until onions are crisp-tender, stirring frequently. Add potatoes, water and broth; stir. Bring to boil; simmer on low heat 20 min. or until potatoes are tender, stirring occasionally.
• Add sausage and beans; cook 3 to 5 min. or until beans are crisp-tender and sausage is heated through. Stir in cheese.
• Sprinkle with chives.

Steps:

• Place the ham in large pot and fill pot about half way with either water or chicken stock, add onion, and celery and cover. Bring to a boil and turn down to simmer for about 30 minutes to an hour. (If ham is on the bone let it simmer for about 90 minutes or until the ham starts to fall off the bone before proceeding.).
• Add carrots, potatoes, and string beans to pot and continue simmering for about 30 minutes. Salt and pepper to taste.
• If using a ham bone remove ham from bone while the veggies are cooking and discard the bone.
• When potatoes are done mix butter and flour to form paste, slowly add to pot to slightly thicken broth. (You don't want it gravy thick but to have a little body so more or less of the mixture might be needed depending on how much broth there is.).