Making yummy food and sharing it with our friends is a popular past time among the residents of our humble abode. We usually end up entertaining at least once a week, and that’s when I THANK GOD for our helper who toils mightily against the spoils of our dinner parties so that we don’t have to. This week I made a green bean soup that’s yummy enough to remind me of spring and a lovely green.
Instead of my usual pictures I used some Photoshop actions to give them the look of Instagram pictures. I also had some fun with the Text function. It’s becoming apparent to me that I need to invest in some fonts because Desdemona and American Typewriter are becoming a bit tired.
Right. Back to the recipe:
Ingredients for 8 people (first course):
900 grams green beans, topped and tailed
Water enough to cover the beans, to parboil them
a touch of olive oil
1 onion, chopped
4-6 garlic cloves, chopped
2.5 litres vegetable broth
Chives, 2 tblspoons, chopped and more for garnish
1 cup greek yogurt
Juice of 2 lemons
Pimente pepper, for garnish
Chevre, a dollop for each bowl
Salt and pepper, to taste
First parboil the green beans for 5 minutes in rapidly boiling water with enough water to cover them, then strain. At the bottom of a big soup pot with a little olive oil, sautee the onions and garlic until translucent. Add the broth and green beans and chives and bring water to a boil. The water may not cover the green beans now. After a a few minutes, using an immersion blender, puree the green beans (that are underwater) , which eventually will allow for all of the green beans to be under water and eventually disappear. At this point, check the consistency of the soup. Is it too thick? Add some water. Is it thin? Let water boil and reduce. Add greek yogurt, and lemon juice and let soup continue to simmer for 45 minutes. Check the salt and spice levels, adding garlic and salt as needed. Serve with a dollop of chevre, pimente pepper and chopped chives for garnish.