I'm not as nice as many people seem to think. It's nice I can inspire someone to some good, though. Thanks.
You pressure-canned those green beans, right? This is good, although I don't follow the amounts very carefully.
* Exported from MasterCook Mac *
Green Bean Soup
Recipe By : Posted again to rec.food.cooking by Barb Schaller Serving Size : 1 Preparation Time :0:00 Categories : Soups
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 # fresh green beans -- in 3-4" pieces 4 cups chicken stock 2 tsp. salt (I don't use it) 1 clove garlic -- on a toothpick 1 tsp. vinegar -- 2 Tbsp. butter 1 small onion -- chopped fine 1 tsp. paprika 2 Tbsp. chopped parsley 2 Tbsp. flour 1-4 cup sour cream -- at room temperature
Cook beans, salt, vinegar and garlic in chicken stock about 15 minutes. Remove from heat. Make roux from everything else except sour cream. Dilute with 1 cup bean broth, then stir back into beans and broth. Simmer 10 minutes until tender. Remove the garlic. Mix 2 tablespoons soup into the sour cream then pour back into soup. Do not boil. Correct the seasoning. - - - - - - - - - - - - - - - - - - NOTES : Source: From Marge, 1994. Pretty tasty! Not as sour as Mom's Green Bean Soup --cream did not curdle. Ate the first batch I made all by myself -- had to make more.
-- couple pictures added to the 7-29 note on 8-5)
