Tuesday, September 9, 2014
Creamy French Bean Soup
The recipe came from a wonderful new cookbook. I took the book out from our library because I need to downsize my cookbook collection for the move to Florida.
The Vibrant Table is a must have for anyone who loves cookbooks.
It's a simple recipe but full of flavor. I didn't add the salt and pepper and radish was omitted.
2 1/2 pounds french beans-trim1med
1 cup vegetable broth ( Anya has a recipe for vegetable broth in the cookbook- I used homemade chicken broth)
1 cup almond milk or other milk that you prefer
Handful of fresh basil
Sea salt and freshly ground pepper ( didn't use)
2 to 4 radishes, minced for garnish ( didn't use)
Fresh chives for garnish ( didn't use)
Wash and trim the french beans and blanch in boiling water for about 2 minutes. When they are done place in a bowl of ice water to stop the cooking. Remove the beans from the ice water and set aside.
Added the basil to the food processor before I added the beans. The basil was pulsed a few seconds and was chopped fine then I added the french beans to the basil. Pulse the beans to the consistency you prefer for the soup.
Blend in the almond milk, chicken broth, juice from the lemon to the beans in the food processor or blender and pulse until smooth, add the salt and pepper.
Garnish and serve cold.