|
Green Bean and Parmesan Soup
2 tablespoons butter or margarine
1/2 pound green beans, trimmed
1 garlic clove, minced
2 cups vegetable stock
salt and pepper
1/2 cup freshly grated parmesan cheese
1/4 cup light cream
2 tablespoons chopped fresh parsley
Melt the butter or margarine in a medium saucepan. Add the green
beans and garlic and cook 2-3 minutes over medium heat, stirring
frequently.
Stir in the stock and season with salt and pepper. Bring to a boil.
Reduce the heat and simmer, uncovered, until the beans are
tender,10-15 minutes.
Pour the soup into a blender or food processor and process until
smooth. Alternatively, puree the soup in a food mill. Return to the
pan. Stir in the cheese and cream. Sprinkle with the parsley and
serve.
Serves 4.
   
|
