Creamy String Bean Soup
A comforting and creamy string bean soup, perfect for a light lunch or starter. This recipe uses a simple white stock as a base and is enriched with milk and butter.
Ingredients
- 4 cups White Stock (Use chicken, vegetable, or beef stock.)
- 1 pound String Beans (Fresh or frozen)
- 2 cups Milk (Scalded)
- 0.25 cup All-Purpose Flour
- 0.25 cup Butter
- 0.5 teaspoon Salt (Or to taste)
- 0.25 teaspoon Black Pepper (Or to taste)
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Instructions
- 1Wash and trim the string beans. Cut them into 1-inch pieces. Place the string beans in a pot and cover with salted water. Bring to a boil and cook until soft, about 15-20 minutes.
- 2Drain the cooked string beans and transfer them to a food processor or blender. Puree until smooth.
- 3In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until a smooth paste forms (a roux).
- 4Gradually whisk the white stock into the roux, ensuring there are no lumps. Add the pureed string beans and scalded milk. Stir well to combine.
- 5Bring the soup to a simmer over low heat. Season with salt and pepper to taste. Simmer for 5-10 minutes, stirring occasionally, to allow the flavors to meld.
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