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 3h5m Yield 15 to 20 servings Number Of Ingredients 13 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.
Time 45m Yield 9 servings (2-1/4 quarts). Number Of Ingredients 10 Steps:
In a large saucepan, saute onion and carrots in butter for 5 minutes. Stir in the broth, beans and garlic; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. , Stir in the tomatoes, basil, salt and pepper. Cover and simmer 5 minutes longer.
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.
Time 20m Yield 4-6 serving(s) Number Of Ingredients 10 Steps:
Combine first 5 ingredients in a pot and bring to a boil. Reduce to a simmer. Press in garlic. Add beans. Simmer uncovered 10 minutes. Adjust seasonings. Beat egg well in a small bowl. Temper egg by ladling some hot broth into the bowl. Stir the soup while adding the egg to the simmering broth. Add pepper to taste. Top with croutons crostini if you choose.
Time 45m Yield 6 Number Of Ingredients 9 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.
Time 30m Yield 4 servings Number Of Ingredients 23 Steps:
Defrost the beans in the microwave and drain. Heat the olive oil in a soup pot over medium-high heat. Add the garlic, potatoes and onions, and season with salt and pepper. Partially cover the pot and cook to soften, 8 to 10 minutes. Add the green beans, stock, chicken and tomatoes, and bring to a simmer. Taste and adjust the seasoning. Cool and store for a make-ahead meal. Reheat over medium heat. To serve, add the lemon zest, lemon juice and tarragon. Serve the soup with warm bread. Place the chicken in a pot over a bed of bay leaves, garlic, celery, parsley, carrots and onions. Sprinkle with salt and fill the pot with water to cover the chicken. Sprinkle in a few peppercorns. Bring the water to a boil, then reduce to a simmer and cook 45 minutes, turning occasionally. Turn off the heat and cool the chicken in the broth. Separate the meat from the bones and skin. Reserve the meat and discard the bones and skin. Strain the stock.
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 “green bean soup recipes”
Time 45m Yield Six servings Number Of Ingredients 7 Steps:
Place the potatoes, one tablespoon of salt and the water in a large saucepan over medium-high heat, cover and bring to a boil. Cook until the potatoes are nearly soft through, about 15 minutes. Add the green beans and cook, uncovered, until they start to turn tender and lose their bright green color, about 15 minutes. While the beans and potatoes are cooking, heat the olive oil in a small saucepan over medium heat. When the oil is hot but not smoking, add the sliced garlic and cook, stirring constantly, until it turns golden brown, about five to eight minutes. Remove from the heat and reserve. When the beans and potatoes are cooked, add the garlic and olive oil to the soup and stir. Season to taste with salt and pepper, if desired, and serve immediately.
