Green Bean Soup With Sour Cream Slovak Recipes

SLOVAK GREEN BEAN SOUP (POLIEVKA ZO ZELENEJ FAZULE)

Steps:

• Cook beans and cubed potatoes with garlic in broth in large pot until tender, about 20 to 25 minutes.
• Meanwhile, melt the butter in a small saute pan, add the onions and cook until soft, but not browned. Set aside.
• Place flour in a mixing bowl and take some of the 2 cups milk and whisk it with the flour to make a smooth paste. Whisk in the remaining milk and sour cream until smooth. Set aside.
• When beans and potatoes are tender, add the onions and butter to the pot with the soup. Temper the sour cream mixture slowly by whisking in a few ladles of the hot soup to it , then stir in the sour cream mixture into the hot soup. Simmer a few minutes, stirring frequently, but do not boil. Remove from heat, stir in the vinegar.
• Adjust seasonings to taste with salt and black pepper. If you want the soup thinner, add more milk to bring it to the consistency you desire. Add dill to taste.
• Serve topped with crumbled bacon when served, if desired.

GREEN BEAN SOUP

Steps:

• In a large pot over medium heat, combine green beans, garlic, parsley, salt and water to cover and cook until beans are tender.
• Fry bacon until crisp, set aside. Add onion and flour to bacon grease, stirring until smooth and brown. Add some water from the beans, stirring slowly and constantly to prevent lumps.
• Cook to thicken a bit, then add it to the bean soup and bring to a boil. Stir crisp bacon, sour cream and vinegar.

CREAM OF GREEN BEAN SOUP

Steps:

• Saute the green onions, shallot and garlic in the butter in a medium skillet over medium heat, stirring constantly, until tender. Set aside.
• Cook the diced potatoes in boiling water to cover for 15 minutes, or until tender (depends on how small you diced them); drain well, and set aside.
• Bring the chicken broth to a boil in a large saucepan; add green beans, and cook 30 to 35 minutes or until tender. Add the reserved green onions and potato; stir well.
• Transfer half of the green bean mixture to the container of an electric blender; cover and process until smooth, stopping once to scrape down the sides. Repeat the procedure with the remaining green bean mixture. (Sometimes I like to use my immersion blender, leaving some of the pieces whole). Return the pureed mixture to the saucepan and bring to a boil. Reduce heat; stir in whipping cream or half and half, lemon juice, and tarragon. Cook until thoroughly heated. Serve, and sprinkle with black pepper.