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Green Bean Soup Amandine

Fun.to.Cook's picture
Ingredients
  Green beans 1 Pound, trimmed (Around 500 G)
  Butter 2 Tablespoon (Around 25 Milliliter)
  Ground almonds 1⁄2 Cup (8 tbs) (Around 125 Milliliter)
  Chicken stock 4 Cup (64 tbs) (Around 1 L)
  Onion 1 , chopped
  Garlic 2 Clove (10 gm), minced
  Finely chopped rosemary 2 Teaspoon
  Finely chopped marjoram 2 Teaspoon
  White pepper To Taste
  Salt To Taste
  Whipping cream 1⁄2 Cup (8 tbs) (Around 125 Milliliter)
  Sliced almonds 1⁄4 Cup (4 tbs)
Directions

Cut beans into 1-1/2 inch (4 cm) pieces to make about 3 cups (750 mL); set aside.
In large saucepan, melt butter over medium heat; cook ground almonds, stirring, for 3 minutes or until golden.
Add beans and 2 cups (500 mL) of the stock, onion, garlic, rosemary, marjoram, and salt and pepper to taste; bring to boil.
Reduce heat and simmer, covered, for 8 to 10 minutes or until beans are tender.
In blender or food processor, puree soup in batches until smooth.
Transfer to bowl; stir in remaining stock and cream.
Cover and refrigerate until very cold, at least 4 hours or overnight.
Just before serving, taste and adjust seasoning if necessary.
Ladle into chilled bowls; garnish with sliced almonds.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Dish: 
Soup
Interest: 
Party
Servings: 
6

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