Cream Of Green Bean Soup

Total Time: 1 hr 12 mins Preparation Time: 12 mins Cook Time: 1 hr

Ingredients

• 6 green onions, sliced
• 6 shallots, chopped
• 1 garlic clove, minced
• 3 tablespoons butter, melted
• 2 medium baking potatoes, peeled and diced
• 4 cups chicken broth
• 2 lbs fresh green beans, cut into 2 inch pieces
• 1/2-1 cup whipped cream or 1/2-1 cup half & half light cream
• 1 tablespoon lemon juice
• 1/2 teaspoon dried tarragon
• 1/4 teaspoon pepper

Recipe

• 1 saute the green onions, shallot and garlic in the butter in a medium skillet over medium heat, stirring constantly, until tender. set aside.
• 2 cook the diced potatoes in boiling water to cover for 15 minutes, or until tender (depends on how small you diced them); drain well, and set aside.
• 3 bring the chicken broth to a boil in a large saucepan; add green beans, and cook 30 to 35 minutes or until tender. add the reserved green onions and potato; stir well.
• 4 transfer half of the green bean mixture to the container of an electric blender; cover and process until smooth, stopping once to scrape down the sides. repeat the procedure with the remaining green bean mixture. (sometimes i like to use my immersion blender, leaving some of the pieces whole). return the pureed mixture to the saucepan and bring to a boil. reduce heat; stir in whipping cream or half and half, lemon juice, and tarragon. cook until thoroughly heated. serve, and sprinkle with black pepper.