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
- 2 lb green beans
- 3 pt chicken stock
- 2 tbsp. coarse sea salt, plus more to taste
- 4 tbsp. butter, or ghee
- 4 tbsp. sprouted flour
- 1/2 tsp. fresh ground black pepper
- 1 tsp. paprika
- 1 lemon
- 2 c cream
- Trim ends off green beans and cut into two inch pieces. 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.
- Juice the lemon. 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.