|Shallots/3 or 4 shallots||1 Medium, finely chopped|
|Garlic||1 Clove (5 gm), crushed|
|Chicken stock/Veal stock||4 Cup (64 tbs)|
|Green beans||1 Pound|
|Summer savory||1 Teaspoon, chopped or dried|
|Green color||1 Pinch (If Needed)|
|Whipping cream||6 Tablespoon|
Melt butter; cook onion and garlic 5 to 6 minutes in covered pan.
Add flour; blend in smoothly.
Pour on stock; mix well.
When smooth, bring boil; stir constantly.
Add salt and pepper.
String beans; cut into slanting slices or break in half, depending on size.
Add with dried savory to soup; cook 25 minutes or until beans are tender.
Strain soup; reserve few pieces of bean for garnish (keep warm).
Put remaining soup and beans through food mill or blend until smooth in electric blender or food processor.
Reheat soup; adjust seasoning to taste.
Add a little green coloring if required.
Serving size: Complete recipe
Calories 1330 Calories from Fat 725
% Daily Value*
Total Fat 82 g125.5%
Saturated Fat 47.6 g237.8%
Trans Fat 0 g
Cholesterol 257.6 mg85.9%
Sodium 1897.6 mg79.1%
Total Carbohydrates 104 g34.6%
Dietary Fiber 19.2 g76.9%
Sugars 26.9 g
Protein 38 g76.6%
Vitamin A 34.2% Vitamin C 13.3%
Calcium 22.1% Iron 31.7%
*Based on a 2000 Calorie diet