Green Bean Soup Amandine Recipe
Ingredients
1 lb green beans, trimmed 500 g
2 tbsp butter 25 mL
1/2 cup ground almonds 125 mL
4 cups chicken stock 1L
1 onion, chopped 1
2 cloves garlic, minced 2
2tsp each finely chopped fresh rosemary and marjoram (or 1/2 tsp/2 mL each dried) 10 mL
Salt and white pepper
1/2 cup whipping cream 125 mL
Sliced almonds
Directions
Cut beans into 1-1/2 inch (4 cm) pieces to make about 3 cups (750 mL); set aside.
In large saucepan, melt butter over medium heat; cook ground almonds, stirring, for 3 minutes or until golden.
Add beans and 2 cups (500 mL) of the stock, onion, garlic, rosemary, marjoram, and salt and pepper to taste; bring to boil.
Reduce heat and simmer, covered, for 8 to 10 minutes or until beans are tender.
In blender or food processor, puree soup in batches until smooth.
Transfer to bowl; stir in remaining stock and cream.
Cover and refrigerate until very cold, at least 4 hours or overnight.
Just before serving, taste and adjust seasoning if necessary.
Ladle into chilled bowls; garnish with sliced almonds.
In large saucepan, melt butter over medium heat; cook ground almonds, stirring, for 3 minutes or until golden.
Add beans and 2 cups (500 mL) of the stock, onion, garlic, rosemary, marjoram, and salt and pepper to taste; bring to boil.
Reduce heat and simmer, covered, for 8 to 10 minutes or until beans are tender.
In blender or food processor, puree soup in batches until smooth.
Transfer to bowl; stir in remaining stock and cream.
Cover and refrigerate until very cold, at least 4 hours or overnight.
Just before serving, taste and adjust seasoning if necessary.
Ladle into chilled bowls; garnish with sliced almonds.
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