Green Bean Puree
|Green beans||1 Pound, cut up|
|Pork stock||2 Cup (32 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
|Half and half||1 1⁄2 Cup (24 tbs)|
|Lemon juice||1 Teaspoon|
|Minced parsley||1 Teaspoon|
Cook beans in stock until tender; puree and cool.
Beat sour cream with a little half-and-half, combine with puree and season with lemon juice, salt, pepper and savory.
Add remaining cream.
Chill, adjust seasonings and garnish with lemon slices and parsley.