Cream of Fresh Green Bean Soup
Savor the comforting flavors of homemade Cream of Fresh Green Bean Soup, a velvety delight that's as wholesome as it is delicious. Featuring tender, garden-fresh green beans blended into a creamy, aromatic base of sautéed onions, garlic, and a hint of nutmeg, this soup is the epitome of cozy elegance. A roux made with butter and flour lends the perfect richness, while a splash of heavy cream ensures a luscious texture. Balanced with the earthy notes of chicken or vegetable broth and finished with a sprinkle of fresh parsley, this creamy green bean soup is both nourishing and satisfying. Ready in just 45 minutes, it's an ideal starter or a light main course for any season. Perfect for showcasing fresh produce, this recipe is a must-try for soup lovers seeking comfort and sophistication in every spoonful.
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Recipe Information
Ingredients
- 500 grams fresh green beans
- 2 tablespoons butter
- 1 medium, chopped yellow onion
- 2 minced garlic cloves
- 2 tablespoons all-purpose flour
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon (adjust to taste) black pepper
- 0.25 teaspoon (optional) ground nutmeg
- 2 tablespoons (chopped, for garnish) fresh parsley
Instructions
Trim the ends off the fresh green beans and cut them into 1-inch pieces. Set aside.
In a large pot, melt the butter over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
Sprinkle the flour into the pot and stir to coat the onion and garlic. Cook for 1-2 minutes, stirring constantly, to form a roux.
Gradually whisk in the chicken or vegetable broth, ensuring no lumps remain. Bring the mixture to a gentle simmer.
Add the green beans to the pot. Cover and cook for 12-15 minutes, or until the green beans are tender.
Using an immersion blender, carefully puree the soup until smooth. Alternatively, puree the soup in batches in a standard blender and return it to the pot.
Stir in the heavy cream. Season with salt, black pepper, and ground nutmeg (if using). Simmer for another 2-3 minutes, but do not allow the soup to boil.
Remove the pot from heat. Taste and adjust seasoning as needed.
Ladle the soup into bowls and garnish with freshly chopped parsley. Serve warm and enjoy!
Nutrition Facts
Calories |
1340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.6 g | 137% | |
| Saturated Fat | 61.8 g | 309% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 6066 mg | 264% | |
| Total Carbohydrate | 65.2 g | 24% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 23.5 g | ||
| Protein | 18.8 g | 38% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 283 mg | 22% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1502 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
