Green Bean And Potato Soup Recipe
Ingredients
| 5 stalks celery, sliced thin | ||
| 1 bunch green onions, chopped 1/2 stick butter | ||
| Flour | 2 Tablespoon | |
| Water | 2 Quart | |
| Powdered milk | 3/4 Cup (16 tbs) | |
| Potatoes | 3 Medium | |
| Parsley | 1/2 Cup (16 tbs), chopped | |
| 1 tablespoon dried dill weed | ||
| Sour cream | 1 1/2 Cup (16 tbs) | |
| 1 10 ounce package frozen French-style green beans | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Saute the celery and green onions in the butter.
When the vegetables are not quite tender, add the flour, and stir in.
Add the water, and stir until blended.
Add the milk, and stir over medium heat until thickened.
Dice the potatoes, leaving the skins on.
Add to the pot along with some salt and pepper, parsley, and dill weed.
Simmer, stirring often, until the potatoes are tender, about 1/2 hour.
Twenty minutes before serving, stir in the sour cream and green beans.
Simmer for 20 minutes, and enjoy.
When the vegetables are not quite tender, add the flour, and stir in.
Add the water, and stir until blended.
Add the milk, and stir over medium heat until thickened.
Dice the potatoes, leaving the skins on.
Add to the pot along with some salt and pepper, parsley, and dill weed.
Simmer, stirring often, until the potatoes are tender, about 1/2 hour.
Twenty minutes before serving, stir in the sour cream and green beans.
Simmer for 20 minutes, and enjoy.
Chef
