PREP TIME TOTAL TIME PORTIONS | 10 Minutes 25 - 30 Minutes 2 Portions (Entrée Bowls) |
I insist, this is a MUST-TRY recipe.
Yesterday, one of my friends was feeling under the weather, and what better way to cheer someone up, than with a nice bowl of hot soup and freshly baked bread!
Luckily I had all the ingredients at home, and hardly took any time to whip this recipe and parcel the yummy meal!
Be it a cold winter day or a nice rainy day, this soup will definitely appeal to one and all.
Fresh Green Beans and Parmesan cheese make it simple, but a delicious combinations of flavours!
Bon Appétit
Yesterday, one of my friends was feeling under the weather, and what better way to cheer someone up, than with a nice bowl of hot soup and freshly baked bread!
Luckily I had all the ingredients at home, and hardly took any time to whip this recipe and parcel the yummy meal!
Be it a cold winter day or a nice rainy day, this soup will definitely appeal to one and all.
Fresh Green Beans and Parmesan cheese make it simple, but a delicious combinations of flavours!
Bon Appétit
INGREDIENTS Olive Oil / Oil Green Beans / French Beans Garlic Veg Stock* Single Cream OR Milk Refined Flour** Salt Pepper Dried / Fresh Parsley Parmesan Cheese | QUANTITY 1 tbsp 250 gms 1 - 2 medium cloves, sliced 450 ml 50 ml 50 ml, full fat 1.5 tsp to taste to taste to garnish to garnish |
RECIPE
Wash and dry the french beans.
String and roughly chop them.
Peel and chop the garlic cloves.
Keep the veg stock ready.
Wash and dry the french beans.
String and roughly chop them.
Peel and chop the garlic cloves.
Keep the veg stock ready.
In a casserole, heat the olive oil and add the chopped beans and garlic.
Allow to sauté for 3 - 5 minutes on a medium heat, stirring well.
Allow to sauté for 3 - 5 minutes on a medium heat, stirring well.
Now, add the veg stock, salt and pepper.
Stir well and bring to boil.
Stir well and bring to boil.
Once it starts boiling, lower the flame and allow the beans to simmer for 10 - 15 minutes till they become tender.
Allow it to cool, and make a fine purée in the blender.
Strain the soup back into the casserole, using a strainer. This would keep all the left over fibres from getting into the soup.
Return to the flame and re-heat gently.
Allow it to cool, and make a fine purée in the blender.
Strain the soup back into the casserole, using a strainer. This would keep all the left over fibres from getting into the soup.
Return to the flame and re-heat gently.
Whisk together the maida and milk and add it to the soup.
Stir well, while the soup is getting heated, to make sure that the maida doesn't stick to the bottom of the pan, but mixes well with the soup (If you are using full cream, then add it at this stage).
Garnish with Parmesan Cheese and Parsley leaves.
Stir well, while the soup is getting heated, to make sure that the maida doesn't stick to the bottom of the pan, but mixes well with the soup (If you are using full cream, then add it at this stage).
Garnish with Parmesan Cheese and Parsley leaves.
MY NOTES
* Fresh stock always gives a better taste, but if not possible, maggi veg / chicken low salt stock cubes can be used.
If you want to keep the soup low-fat or with lesser calories, instead of using full cream, milk-maida paste gives the same taste and also keeps the soup slightly thicker.
Do not worry about adding milk to the soup as it would not curdle. The maida that is mixed in the milk makes it stable enought to be added to the soup.