Green Bean Soup a la Barb Schaller
Source of Recipe
Barb Schaller
Recipe Introduction
Alex (Chemiker's) notes:
This is very like the green-bean soup I grew up on. The recipe is
*almost" fool proof. The only danger spots are (1) use a white or
golden roux.... don't let it brown too much. (2) Use care tempering
the sour cream. My method is to put the sour cream in a s/s bowl,
then add soup broth a little at a time, stirring well. When the bowl
gets uncomfortably warm, *then* add it back to the pot.
One method used in Central europe is to whisk flour into the
sour cream (Wondra works fine, but I use bread flour most of
the time).
> >She does. If she said this was That good, I trust her. She says she
> >adds more vinegar to make it a sour soup like her mother's.
A common approach is to prepare the recipe straight, and have
a vinegar cruet at the table so each person can add according
to his taste. I usually add about 1 capful (from the vinegar bottle)
and I guess that a bit more than a tablespoon.
FWIW: This soup does not need to be served hot. Chilled it
is also good.
List of Ingredients
1 # fresh green beans in 3/4" pieces
4 cups chicken stock
2 teaspoons salt (I don't use it)
1 clove garlic on a toothpick
1 teaspoon vinegar
2 Tbsp. butter
1 small onion chopped fine
1 teaspoon paprika
2 Tbsp. chopped parsley
2 Tbsp. flour
1/4 cup sour cream at room temperature
Recipe
Cook beans, salt, vinegar and garlic in chicken stock about 15
minutes. Remove from heat. Make roux from everything else except
sour cream. Dilute with 1 cup bean broth, then stir back into beans
and broth. Simmer 10 minutes until tender. Remove the garlic. Mix
2 tablespoons soup into the sour cream then pour back into soup. Do
not boil. Correct the seasoning.
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