Green Bean Soup Amandine
|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|
|Whipping cream||1⁄2 Cup (8 tbs) (Around 125 Milliliter)|
|Sliced almonds||1⁄4 Cup (4 tbs)|
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.