Haricot Green Bean Soup Recipes

Steps:

• Bring a large pot of water to a boil and add 1 tablespoon salt. Add the string beans and cook for 2 minutes. Drain and then place the string beans in a serving dish.
• For the herb butter, placed the scallion, dill, parsley, butter, 1 teaspoon salt and the pepper in a small bowl and combine.
• Scoop a generous tablespoon of the herb butter and place it on top of the string beans. Sprinkle with sea salt and serve.
• Use any extra herb butter for serving on a steak or in a sandwich.

Steps:

• Stir together all ingredients except haricots verts with 3/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl until combined well.
• Cook beans in a large pot of boiling salted water (1 tablespoon salt for 6 quarts water), uncovered, until crisp-tender, about 6 minutes, then drain. Toss with herb butter.
• Do Ahead
• Herb butter can be made ahead and chilled, covered, 3 days or frozen, rolled into a cylinder in plastic wrap and kept in a sealed bag, 1 week. Haricots verts can be trimmed 1 day ahead and chilled in a sealed bag lined with paper towels.

Steps:

• Slice the beans in two lengthwise if you wish and boil them in salted water. As soon as they are just tender, drain them and then dry them in a clean dish towel. Arrange them on their serving dish.
• Chop all the herbs together very fine and arrange them in a band around the beans. Whisk together the oil, vinegar and pepper in a bowl and serve alongside the beans; the dressing is put on the beans at the moment of serving.

Steps:

• Sauté the onion in the butter until soft.
• Stir in the flour and cook for 1 minute.
• Blend in the milk and sprinkle in the stock cube.
• Heat gently, stirring continuously, until the soup thickens, boils and is smooth.
• Stir in the beans and parsley and heat through.
• Just before serving, stir in the sour cream.

Steps:

• Heat oil in large saucepan and fry onions, capsicum and meat.
• Stir in flour and cook gently for 5 minutes, stirring constantly.
• Gradually add stock.
• Bring to the boil, stirring well until it thickens slightly.
• Add drained beans and seasonings.
• Cover and simmer for about 2 hours.
• Slice potatoes and place in a layer on the stew.
• Season, then cover and simmer for a further 25 minutes or until potatoes are cooked.
• To serve gently lift out potatoes and place on plate, spoon stew over the top.

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.