Tag: Green Bean Soup

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