Sunday, June 23, 2019


Cream of Green Bean Soup Recipe
Cut the beans into thirds and boil them in salt water until they are soft. Melt the butter in a small saucepan, mix well with the flour, thin it with some of the juice and then let this thickening boil with the beans and the rest of the juice. If too thick, add some stock. The cream is added before serving. Especially nice with fried bread cubes or croutons.
1/2
lb
green beans, trimmed and cut in half
2
quarts
water
2
Tbs
unsalted butter
2
Tbs
all-purpose flour
1/2
tsp
Hungarian paprika
2
cup
sour cream
Salt and black pepper to taste














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