Green Bean Soup

Phaseolus vulgaris is the Common bean or French bean. In Polish it is fasola szparagowa, which  translates as asparagus bean.

This was once just a late summer soup when there were lots of beans ready for cooking.

Nowadays it is one that can be made all year round using frozen whole green beans.

Ingredients

• 400 – 500g of whole green beans
• 1½ litres of chicken stock (can be from a cube or concentrate)
• 50g butter
• 1 onion
• Leaves from around 6 sprigs of marjoram & extra for serving.
• 125ml of milk
• 1½ tablespoons of  cornflour
• 125ml of soured cream
• Salt & Pepper to taste
• *
• Rye Bread croutons to serve

Method

• Chop the onion into small pieces.
• Fry the onion gently in the butter till golden – do not brown.
• Chop the beans into small pieces.
• Put the onions, beans and stock into a large saucepan.
• Add the marjoram leaves.
• Bring to the boil.
• Turn down the heat and simmer gently with the lid on until the beans are soft.
• Mix the cornflour with the milk.
• Stir this into the soup – increase the heat and continue stirring until the soup is thickened.
• Add some more marjoram leaves.
• Adjust the seasonings to taste.
• Stir in the soured cream and serve.

Served in Royal Doulton – Burgundy – 1959 – 1981