| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Hungarian |
|
3 |
-4 serving |
INGREDIENTS
| 3 |
c |
Good quality chicken stock |
| 1/2 |
lb |
Fresh green beans -OR- |
| 1 |
pk |
(10 1/2 ounce) frozen green beans, thawed |
| 2 |
sm |
Potatoes, peeled and quartered |
| 1/2 |
lg |
Onion, quartered |
| 1/4 |
c |
(1/2 stick) butter |
| 2 |
tb |
Snipped fresh dill |
| 2 |
sm |
Garlic cloves, crushed |
|
|
Salt & pepper to taste |
| 1/4 |
c |
Sour cream, room temperature |
| 1/2 |
|
Lemon , Juice of |
INSTRUCTIONS
Combine stock, beans, potatoes, onion, butter, dill and garlic in a large
saucepan over high heat and bring to boil. Reduce heat, cover and simmer
until vegetables are tender, about 20 to 25 minutes. Taste and add salt and
freshly ground pepper.
Transfer soup to blender in batches and pureeuntil smooth. Return ot
saucepan. Stir in sour cream and lemon juice. Cook on low until heated
through.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
NAFY67C@prodigy.com (DEBORAH EPSTEIN) on Mar 17, 1997
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