Winter Green Bean Soup (Green Bean Velouté)

By May 12, 2015

The smooth creamy texture and deep rich flavor of this vegetable-based soup will win you over. This is also the perfect use for our frozen Green Beans, which still have a hearty snap even when thawed but cook up perfectly in this soup. Add a bite of cooked ham hock on top.

 1 quart package FFM frozen green beans, thawed
 2 tbsp butter
 0.50 cup peeled & diced onion and carrot
 1 cup diced celery
 1 tsp dried thyme
 1 large potato
 1 cup stock
 0.50 cup cream or crème fraîche (optional)
 Cooked ham hock for garnish (optional)
1

Heat the butter till melted and add onion, carrot and celery. Cook over medium-low heat for about 15 minutes, stirring often.

2

Add the beans and the thyme and raise the heat to medium-high. Stir while cooking for about 2-3 minutes and then add the stock. Lower the heat to medium and cook until all the vegetables are very soft. Add more water during the process if the stock evaporates.

3

Cool for a few minutes and then purée in a blender or processor. Return the soup to the pot and reheat. Season with salt and pepper. Add the cream (if using) and reheat, without boiling, until the soup is very hot.

4

Serve immediately in warm bowls. If you are using crème fraîche or yogurt as a garnish, omit the regular cream in the previous step. Place a tablespoon of crème fraîche or yogurt in the center of each portion, and if you have it, maybe a bite of cooked ham.

Ingredients

 1 quart package FFM frozen green beans, thawed
 2 tbsp butter
 0.50 cup peeled & diced onion and carrot
 1 cup diced celery
 1 tsp dried thyme
 1 large potato
 1 cup stock
 0.50 cup cream or crème fraîche (optional)
 Cooked ham hock for garnish (optional)

Directions

1

Heat the butter till melted and add onion, carrot and celery. Cook over medium-low heat for about 15 minutes, stirring often.

2

Add the beans and the thyme and raise the heat to medium-high. Stir while cooking for about 2-3 minutes and then add the stock. Lower the heat to medium and cook until all the vegetables are very soft. Add more water during the process if the stock evaporates.

3

Cool for a few minutes and then purée in a blender or processor. Return the soup to the pot and reheat. Season with salt and pepper. Add the cream (if using) and reheat, without boiling, until the soup is very hot.

4

Serve immediately in warm bowls. If you are using crème fraîche or yogurt as a garnish, omit the regular cream in the previous step. Place a tablespoon of crème fraîche or yogurt in the center of each portion, and if you have it, maybe a bite of cooked ham.

Winter Green Bean Soup (Green Bean Velouté)

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