Hey everyone, it is Brad, welcome to our recipe site. Today, I will show you a way to make a special dish, green bean soup. One of my favorites. This time, I will make it a bit unique. This will be really delicious.
Green Bean soup is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. Green Bean soup is something that I’ve loved my whole life. They are fine and they look wonderful.
Green bean soup (also known as mung bean soup) is a classic Chinese tong sui (sweet soups). A cooling ( yin ) dessert, this sweet soup is light yet nutritious and can be taken warm or chilled. Green beans are combined with bacon, and sour cream in this thick Transylvanian soup.
To begin with this recipe, we must prepare a few components. You can cook green bean soup using 6 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Green Bean soup:
- Get 4 can Green Beans
- Prepare 3 medium Cubed Potatoes
- Make ready 1/2 cup Butter (1 cube)
- Make ready 4 tbsp Flour
- Get 16 oz Sour Cream
- Take 1 dash Minced Onion
Chinese food is famous all over the world. Easy recipe for green bean soup (mung bean soup/lu dou dang) with sago - a cooling and tasty Chinese dessert. This colorful green bean soup is delicious for any time of the year. It is easy, budget friendly and clean.
Steps to make Green Bean soup:
- Combine beans (with water), cubed potatoes, and minced onion in a large pot and turn oven on high
- Heat butter and flour in a sauce pan and add to bean mixture when melted
- Add sour cream
- Heat to boiling and simmer until potatoes are fully cooked
It's made with fresh green beans, and uses potatoes to thicken it instead of flour or cornstarch. I especially like the tarragon in this soup. If it gets too thick, use the larger amount of whipping cream. This Hungarian creamed green bean soup can be served hot or cold. It's a great use of the fresh Either way, it's a delightful use of the summer's bounty of green beans.
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