Tuesday, March 27, 2012

Green Bean Soup with Parmesan Cheese



1 oz (30g) butter or margarine
8oz (225g) green beans, trimmed
1 garlic cloves, crushed
16 floz (500ml) vegetable sock
salt and pepper
2 oz (55g) Permesan cheese
2 floz (65ml) single cream
2 tbsp chopped fresh parsley


STEP 1: Melt the butter or margarine in a medium saucepan. Add the green beans and garlic and cook 2-3 minutes over medium heat, stirring frequently.

STEP 2: Stir in the stock and season with salt and pepper. Bring to he boil. Reduce the heat and simmer, uncovered, until the beans are tender, 10-15 minutes.

STEP 3: Pour the soup into a blender or food processor and process until smooth. Alternatively, purée the soup in a food mill. Return to the pan. Stir in the grated cheese and cream. Sprinkle with the parsley and serve.

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