25 - 30 Minutes
2 Portions (Entrée Bowls)
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!
Olive Oil / Oil
Green Beans / French Beans
Dried / Fresh Parsley
1 - 2 medium cloves, sliced
50 ml, full fat
Wash and dry the french beans.
String and roughly chop them.
Peel and chop the garlic cloves.
Keep the veg stock ready.
Allow to sauté for 3 - 5 minutes on a medium heat, stirring well.
Stir well and bring to boil.
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.
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.
* 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.