|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.