Olive Garden 2671Watching Batali & Scott do their Iron Chef with cheese while writing this. I've never seen the chefs scurry so fast. I'm also cheering for Mario...
None from a farmers market or stand in the summer? They're one of my favorite vegetables when fresh. I buy an ice cream bucketful and cook them all at once in a lot of water (I understand that Ms Child approved of this cooking method), drain, then rinse with cold water for a moment to stop the cooking. I nibble on them cold, but like them hot, too. Anymore I cook them whole.
I've posted this soup recipe before - it's really good. { Exported from MasterCook Mac }
Olive Garden 2672Dee, that's my sentiment exactly. I know *somebody* told me to go there, but when I got home everybody pleaded the Fifth...
Green Bean Soup
Recipe By: Posted again to rec.food.cooking by Barb Schaller 3-23-06 Serving Size: 6 Preparation Time: 0:30 Categories: Soups
Amount Measure Ingredient Preparation Method 1 # fresh green beans in 3-4Ó pieces 4 cups chicken stock 2 tsp. salt (I donÕt 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. ÑÑÑÑÑ Notes: Source: Marge, 9-17-94. Pretty tasty! Not as sour as MomÕs Green Bean Soup --cream did not curdle. -- -Barb
Olive Garden 2673First, let me ask a question. Why are people here so quick to negate -- not refute, not question -- other...
"If it's not worth doing to excess, it's not worth doing at all."
