I purchased green beans and potatoes from one of the farmers at the Roanoke City Market on Saturday to make my “last of the summer soup.” Normally I have an abundance of green beans of my own but the summer draught and my being away on my Great Britain tour for so long made for a poor summer crop. Fortunately, I did have plenty of chives left for my soup.
1 lb green fresh garden green beans (I sometimes add more)
12 small or 6 large cloves of garlic (I sometimes add more)
8 cups chicken broth, homemade or bought
1 cup of chives
4 small white potatoes-cut into fourths
1/2 cup sour cream
2T lemon juice
S and P to taste
Cut green beans into 2” pieces and place in large soup cauldron with potatoes, stock, chives and garlic. Bring to a boil. Turn down and simmer for 30 minutes. Use food or hand processor to puree. Add sour cream and lemon juice. Garnish with chives and extra sour cream.
Garnish with a dollop of sour cream and chopped chives
It is so simple to make and even though the sound of a green bean soup may not be appealing to you, believe me, this soup melts in your mouth and warms your entire autumn being.