Creamy String Bean Soup

Name: Creamy String Bean Soup
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)

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)

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.