CHERYL'S LAST OF THE SUMMER CREAM OF GREEN BEAN SOUP

CHERYL’S LAST OF THE SUMMER CREAM OF GREEN BEAN SOUP

Last of the Summer Green Bean Soup

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.

Fresh chives from my garden, potatoes and beans from the Farmer's Market

Our Little Supper Club decided to do a “Local Foods” party this month for the theme. All main ingredients were to be grown within a 50 mile radius. Our location was the beautiful Floyd County and the home of Jason and Mark.

Our beautiful Blue Ridge Mountains

Driving up to Floyd, via the Blue Ridge Parkway is like floating in a cloud and landing at the top of the world. The leaves had just started to change and in about two weeks, they will be glistening in gold.

Old barn on property

When you do finally land down, you arrive at some of the most beautiful country in all of Virginia, if not all of the US.

Winding road to unknown wonders

There is picturesque scenery such as an old barn on the over 65 acres of property and a winding road that begs you to go round the curve to see what lies ahead. This is just a small part of the land.

Bonfire warms us in the crisp autumn air

A bonfire added to the ambiance of our country “Local Foods” party as well as tales of Floyd living. I giggled when I heard that there was a club just over the ridge with the name, “The Floyd County Coon Hunt Club.” I don’t know why that struck me so funny but for some reason it did. I guess I just can’t imagine anyone wanting to track down a Raccoon and chase him into a tree.

The food was very different this time with region specialties featured such as Venison Pie, Buffalo stew and Lamb gyros. I don't eat very much red meat so I was glad we also had garden pizzas, Squash soup, Apple dishes, beans in many varieties, including my Cream of Green Bean Soup. We always know if our food entry has reached the mark of perfection by what we have labeled as “The Stephanie eyeroll,” seen below. Stephanie is a real connoisseur of good food and we all await anxiously to see if we've made the mark. (Of course there are sound effects that accompany the eyeroll)

Stephanie's famous "eyeroll"

Both Wayne’s Caramel Cheesecake and my End of Summer Cream of Green Bean Soup, received the eyeroll this time around. Actually, come to think of it, I think I saw the "eyeroll" for several other dishes as well.

I thought you might like the recipe for my soup. The name sounds a bit strange, I know, but once you taste this soup which is chock full of garlic and chives, you will definitely become a believer. It takes almost no time at all to prepare. Enjoy!

Cheryl’s Last of the Summer Cream of Green Bean Soup

Serves about 16

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

Method:

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.

Look at those wonderful chives and garlic