Green Bean and Almond Soup

Found this recipe here: http://chocolateandzucchini.com/archives/2006/11/green_bean_and_almond_soup.php. Thought it sounded good so I'm going to try it out tonight!

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    tablespoons olive oil

  • 2

    onions, peeled and chopped

  • 1

    garlic clove, peeled and smashed

  • 3

    carrots, peeled and sliced

  • 500

    grams (a little over a pound) green beans

  • Fine sea salt, freshly ground pepper

  • 1

    liter (4 cups) homemade vegetable stock or water

  • 100

    grams (1 cup) powdered almonds

Directions

Heat the oil in a medium heavy-bottomed soup pot. Add the onions, garlic, and carrots, and cook over medium heat, stirring every now and then, until softened and very lightly golden. In the meantime, trim the green beans and rinse them well. Add to the pot, season with salt and pepper, and cook for 5 minutes, stirring from time to time. Pour in the stock or water, bring to a simmer, cover, and cook for 30 minutes, until all the vegetables are soft. In the meantime, pour the powdered almonds in a dry skillet. Set over medium-high heat and toast for about two minutes, stirring constantly and watching closely, until golden and fragrant. Set aside in a bowl to prevent overtoasting. When the vegetables are soft, add the powdered almonds to the pot and stir well. Remove from heat and let cool slightly. Using an immersion blender or working in batches in a blender, purée the soup until completely smooth. Taste, adjust the seasoning, reheat over gentle heat if necessary, and serve.

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