Ingredients and Weight:
- Fresh green beans: 1 pound (500 grams)
- Onion, chopped: 1 medium (100 grams)
- Garlic, minced: 2 cloves (5 grams)
- Unsalted butter: 2 tablespoons (30 grams)
- All-purpose flour: 2 tablespoons (20 grams)
- Vegetable or chicken broth: 4 cups (1 liter)
- Heavy cream: 1 cup (240 grams)
- Salt and black pepper to taste
Preparation Time:
15 minutes
Cooking Time:
25 minutes
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- Trim the ends of the green beans and cut them into 1-inch pieces.
- Heat the butter in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
- Stir in the flour and cook for 1 minute.
- Gradually whisk in the vegetable broth until smooth.
- Add the green beans and bring to a simmer. Reduce heat to low and cook until the green beans are tender, about 15 minutes.
- Puree the soup with an immersion blender or in a regular blender until smooth.
- Add the heavy cream and stir to combine.
- Season with salt and pepper to taste.
Nutritional Information:
Per serving (1 cup):
- Calories: 170
- Fat: 10 grams
- Carbohydrates: 15 grams
- Protein: 5 grams
Dish Characteristics:
- Smooth and creamy texture
- Vibrant green color
- Fresh and earthy flavor
- Comforting and satisfying
User Comments:
- "Delicious and healthy! The green bean flavor is prominent, but not overpowering."
- "The soup was creamy and filling, perfect for a cold day."
- "I love the slight sweetness from the green beans. It's a perfect soup for both lunch and dinner."
Special Precautions and Tips:
- If you don't have an immersion blender, let the soup cool slightly before transferring it to a regular blender to puree. Be sure to remove the lid and cover the top of the blender with a towel to prevent splatters.
- Use vegetable broth for a vegetarian or vegan version.
- Top with croutons or shredded cheese for an extra touch of flavor.
