Creamy Green Bean and Potato Soup
60% автентично · Modern European
A richer, creamier take on the classic, this soup uses a touch of cream or milk to achieve a velvety texture, making it more decadent.
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Съставки
- Fresh green beans400g
- Potatoes3 medium
- Leek1 large
- Garlic2 cloves
- Vegetable broth1 liter
- Heavy cream or milk100ml
- Butter2 tbsp
- Chivesfor garnish
- Saltto taste
- Black pepperto taste
Стъпки
- 1
Wash and trim the green beans. Cut them into 2-3 cm pieces. Peel and dice the potatoes. Clean and thinly slice the leek (white and light green parts only). Mince the garlic.
- 2
Melt butter in a large pot over medium heat. Sauté the sliced leek until softened, about 7-10 minutes. Add the minced garlic and sauté for another minute.
- 3
Add the green beans and diced potatoes to the pot. Pour in the vegetable broth and bring to a boil.
- 4
Reduce heat, cover, and simmer for 20-25 minutes, or until potatoes and green beans are very tender.
- 5
Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth. Return the soup to the pot.
- 6
Stir in the heavy cream or milk. Heat gently without boiling. Season with salt and pepper to taste.
- 7
Serve hot, garnished with chopped chives.
