Bean Soup from French Beans

Name: Bean Soup from French Beans
Ingredients: 1 pound French beans or scarlet runners (Mature beans work well for this recipe); 1.5 liters Vegetable or Chicken Stock (Or water, though stock provides better flavor); 1 medium Onion, peeled and quartered; 1 medium Carrot, peeled and roughly chopped; 1 stalk Celery stalk, roughly chopped; 2 tablespoons Butter; 1 teaspoon Salt (Adjust to taste); 0.5 teaspoon Black pepper; 1 handful Spinach extract or fresh spinach leaves (Optional, used to enhance the green color); 4 slices Bread slices (For serving); 2 tablespoons Oil or butter for frying bread

An admirable method for transforming mature French beans or scarlet runners into a rich, thick purée soup. By boiling the beans in stock with aromatic vegetables and finishing with butter, this recipe creates a comforting dish served with crisp toasted bread.

Ingredients

1 pound French beans or scarlet runners (Mature beans work well for this recipe)
1.5 liters Vegetable or Chicken Stock (Or water, though stock provides better flavor)
1 medium Onion, peeled and quartered
1 medium Carrot, peeled and roughly chopped
1 stalk Celery stalk, roughly chopped
2 tablespoons Butter
1 teaspoon Salt (Adjust to taste)
0.5 teaspoon Black pepper
1 handful Spinach extract or fresh spinach leaves (Optional, used to enhance the green color)
4 slices Bread slices (For serving)
2 tablespoons Oil or butter for frying bread

Instructions

1Wash the beans thoroughly. Take a bunch in your hand and cut them into small pieces, approximately 1/8th of an inch thick. This facilitates quicker cooking and easier sieving.
2Bring the stock (or water) to a rolling boil in a large pot. It is critical to have the liquid boiling before adding the beans to help preserve their green color.
3Throw the chopped beans into the boiling stock. Add the onion, carrot, and celery. Reduce heat slightly but maintain a simmer. Cook for about one hour or until the beans are extremely tender.
4Rub the entire mixture through a wire sieve to remove skins and strings, creating a smooth purée. Alternatively, blend until smooth and then pass through a fine-mesh strainer.
5Return the purée to the pot. Stir in the butter, salt, and pepper. If the color is dull, you may add spinach extract or blend in a handful of fresh spinach leaves now. Heat gently until the butter is melted and the soup is hot.
6While the soup finishes, fry or toast the bread until golden and crisp. Cut into cubes or triangles. Serve the thick purée hot with the toasted bread on the side or floating on top.