1/2 package of cream cheese
1 Cup of milk
2 Cups of chicken stock or vegetable stock
1/2 lb. green beans (cut into thirds)
3 cloves of garlic (crushed)
3 Tb. Extra virgin olive oil
5 sprigs of thyme
Flat leaf parsley
2 tsp. dried shallots
1/4 stick of butter
1 tsp. salt and more to taste
1 tsp. fresh black pepper
1 tsp. red pepper flakes
1 small pinch of white pepper
Mix all ingredients together in large skillet on med heat, stir occasionally. Keep eye on it, since it should not come to a boil. Once it is close to a boil let simmer and stir occasionally. Once 1/16 of it has evaporated and green beans are tender (about 45 minutes) add 1/4 cup flour and whisk in rapidly, to avoid clumps.
I really enjoy this soup just as it is, others might recommend adding chicken, but I would say see what you think first. Serve with crackers and enjoy the benefits of this bountiful earth!
1 Cup of milk
2 Cups of chicken stock or vegetable stock
1/2 lb. green beans (cut into thirds)
3 cloves of garlic (crushed)
3 Tb. Extra virgin olive oil
5 sprigs of thyme
Flat leaf parsley
2 tsp. dried shallots
1/4 stick of butter
1 tsp. salt and more to taste
1 tsp. fresh black pepper
1 tsp. red pepper flakes
1 small pinch of white pepper
Mix all ingredients together in large skillet on med heat, stir occasionally. Keep eye on it, since it should not come to a boil. Once it is close to a boil let simmer and stir occasionally. Once 1/16 of it has evaporated and green beans are tender (about 45 minutes) add 1/4 cup flour and whisk in rapidly, to avoid clumps.
I really enjoy this soup just as it is, others might recommend adding chicken, but I would say see what you think first. Serve with crackers and enjoy the benefits of this bountiful earth!
No comments:
Post a Comment