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.
Time 30m Yield 6 Number Of Ingredients 8 Steps:
Gather the ingredients. In a large skillet, place the green beans and cover with water; add 1 teaspoon salt and bring to a boil. Reduce heat to simmer and cook until crisp-tender, about 5 minutes. Remove green beans to a colander, reserving cooking liquid. Meanwhile in a medium skillet, make a roux (known as rantas in Hungarian) by melting the butter, adding the flour, and cooking, stirring constantly, until it is a light amber color. Add pepper, paprika, and 1/4 cup water to the skillet, stirring until smooth. Temper the sour cream with a few ladles of the hot green bean cooking liquid. Add the sour cream mixture to the pan along with green beans; whisk the mixture until smooth. Simmer until the broth thickens, 5 to 8 minutes, but do not let it boil. Serve hot or chilled.
Time 1h Yield 6 Number Of Ingredients 9 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.
Number Of Ingredients 5 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
Time 40m Yield 3-4 serving(s) Number Of Ingredients 8 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.
Time 1h Yield 8 Number Of Ingredients 8 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.
More about “cream of green bean soup recipe 455”
Time 45m Yield 6 servings. Number Of Ingredients 12 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.
