Hungarian cream of green

3 -4 serving

Ingredients

Quantity Ingredient
3 cups Good quality chicken stock
½ pounds Fresh green beans -OR-
1 pack (10 1/2 ounce) frozen green beans, thawed
2 smalls Potatoes, peeled and quartered
½ large Onion, quartered
¼ cup (1/2 stick) butter
2 tablespoons Snipped fresh dill
2 smalls Garlic cloves, crushed
Salt & pepper to taste
¼ cup Sour cream, room temperature
½ Lemon , Juice of

Directions

Combine stock, beans, potatoes, onion, butter, dill and garlic in a large saucepan over high heat and bring to boil. Reduce heat, cover and simmer until vegetables are tender, about 20 to 25 minutes. Taste and add salt and freshly ground pepper.

Transfer soup to blender in batches and pureeuntil smooth. Return ot saucepan. Stir in sour cream and lemon juice. Cook on low until heated through.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by NAFY67C@... (DEBORAH EPSTEIN) on Mar 17, 1997

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