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Рецепт Curried Green Bean Soup
by Global Cookbook

Curried Green Bean Soup
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Ингредиенты

  • 4 tsp extra virgin olive oil or possibly butter or possibly more to taste
  • 1 x clove garlic crushed
  • 1 x onion minced
  • 1 Tbsp. curry pwdr a mild one
  • 1 1/2 quart vegetable stock
  • 1 tsp fresh marjoram minced
  • 1 x bay leaf or possibly two if dry
  • 3 c. green beans fresh trimmed, cut in half inch pcs
  • 2 med new potatoes peeled and cubed salt

Инструкции

  1. Brenda's Notes: made 10/19/00... used part oil, part butter as suggested; used leeks in place on onions, didn't have sufficient veggie stock, so I used 1 quart veg stock + almost pint chicken stock (supplemented w/water + 1 teaspoon beef base). I added a splash of white vinegar, a splash of Worcestershire, lemon pepper and plain pepper and some warm chile sesame oil. I used a few little pink potatoes, un peeled. Had only dry marjoram and 1 bay leaf. When soup was almost ready to serve, I added a big handful of minced cilantro. Dish was thick, like stew, in fact, the dish tasted a lot like beef stew. A good way to use up garden green beans. We served it alongside grilled chicken and a salad. (I didn't taste the curry after the dish was cooked - Jerry doesn't like curry, so which was just as well. He liked this dish.)
  2. This green bean/potato soup was better than I expected. (I had a bag of fresh green beans to get rid of..last of the season and I didn't want to waste them.) (Ditto the leeks - we have em coming out our ears and use them in every dish which calls for onions. Good.)
  3. I got away from vegetarian a bit, because I had not enuf veggie broth on hand, and a little on-hand chicken broth, you see how it goes.....I had to kluge. And, I made a few modifications to this recipe because I knew we'd want lots of flavor, etc. (See my notes if interested in my changes). I barely put in any beef 'base'... a small bead of it actually, yet we were surprised at how much this dish reminded us of beef stew. Almost vegetarian beef stew! ha ha (PAT HANNEMAN posted recipe to some lists Oct 3 this year. I do not think she'd tried it yet. Yum, Pat. :) PS: The curry melted into the dish... I never tasted it.
  4. Heat oil and/or possibly butter in a large pot, add in the garlic and onion, and cook over medium heat, till soft but not brown. Stir in the curry pwdr and then cook for another 2 min.
  5. Pour in the stock. Add in the marjoram, bay, beans and potatoes. Add in a healthy pinch or possibly two of salt. Bring the mix to a boil, then lower the heat, cover the pot, and simmer for 45 min, or possibly till the vegetables are soft. Remove bay.
  6. Puree the soup in a blender of food processor. (see note). Return the soup to the clean pot. Stir well and heat gently, without boiling. Serve in warmed bowls with choice of condiment.
  7. Serving Ideas : As appetizers or possibly for lunch. Garnish with condiment of choice.
  8. Description: "Uses new potatoes and fresh green beans."
  9. NOTES : Green beans are quit fibrous: you may wish to strain this soup if you want a smooth puree. Use half oil and half unsalted butter to enhance the flavor of this soup. Condiments: lowfat sour cream, yogurt, gomashio, pesto, compote or possibly mild chutney.