Farmer’s market tables are piled high with green beans during the summer months. Grab a bundle. In less than an hour, you can sit down to this divine bowl of tart and creamy goodness.
If you want to keep lunch – or dinner – light, pair our Hungarian green bean soup with Lemon Herb Millet Salad and let the bright flavors of summer sing to you.
Hungarian Green Bean Soup
- 5m
- 40m
- 45m
Ingredients
- 1 1/2 lb green beans
- 1 lemon, small
- 2 1/4 pt chicken stock
- 1/2 tsp. sea salt, or to taste
- 3 tbsp. butter, or ghee
- 3 tbsp. flour
- 1/4 tsp. fresh ground black pepper, to taste
- 3/4 tsp. paprika
- 1 1/2 c heavy cream
Instructions
- Trim ends off green beans and cut into two inch pieces. Juice the lemon.
- In a large saucepan, bring green beans, three quarters of the stock and sea salt to a boil. Reduce heat to simmer, cover and cook until al dente – about 8 minutes.
- Meanwhile, in a medium sized pan, make a ‘roux’: melt the butter or ghee. When the hot, sprinkle in the flour in the butter stirring constantly until it is a light amber color. Add pepper, paprika, and the remaining stock to the pan, stirring until smooth.
- Slowly pour the green bean broth into the roux, stirring until smooth. When all of the broth is added, stir in the cream and lemon juice. Simmer until broth thickens, 5 to 8 minutes, but do not let it boil. Serve hot.
Nutrition
- 487
- 8g
- 22g
- 5g
- 41g
- 26g
- 1g
- 129mg
- 10g
- 1375mg
Read Reviews
See what other people are saying about Hungarian Green Bean Soup
No reviews just yet. You can be the first!