Basque Potato and Green Bean Soup with Garlic
Source of Recipe
Farmhouse Cookbook
List of Ingredients
1 1/2 pounds Russet potatoes, peeled and cut into 2-inch chunks
1 tablespoon coarse salt
6 cups water
1 pound green beans, trimmed and cut diagonally into 2-inch pieces
6 tablespoon olive oil
6 large cloves garlic, peeled and thinly sliced
Salt
Freshly ground black pepper (optional)
Recipe
1. Place the potatoes, salt, and water in a large saucepan, over medium-high heat. cover and bring to a boil. Cook until the potatoes are nearly soft through, about 15 minutes. Add the green beans and cook until they start to turn tender and lose their bright green color, about 15 minutes.
2. While the bean and potatoes are cooking, heat the olive oil in a small saucepan over medium-high heat. When the oil is hot but not smoking, add the sliced garlic and cook, stirring constantly until it turns golden brown, about 8 minutes. Remove fromt he heat and set aside.
3. When the bean and potatoes are cooked, add the garlic and oil to the soup, and stir. Season to taste with salt, and pepper, if desired, and serve immediately.
6 servings.
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