Green Bean Parmesan Soup

Green Bean Parmesan Soup

          My wife is a big fan of green beans. And Parmesan cheese. This soup, while it did sound strange to me at first, combines the two flavors to make a fine appetizer. Add a little garlic toast on the side and this will add class to a meal. I made this in a 10 inch cast iron skillet. Use the pan of your choice.

INGREDIENTS

Serves 4

2 tablespoons of butter

1/4 cup of heavy cream

1/2 cup of Parmesan cheese 

2 cups of clear chicken or vegetable stock

8 ounces of fresh green beans

1 garlic clove, crushed

4 teaspoons of chopped fresh parsley for garnish

Trim the beans and saute them with the garlic for a 3 or 4 minutes ina preheated pan. Stir them often. After the 3 or 4 minutes, add the stock and simmer the beans 10 to 15 minutes until the beans are tender. Puree this mix in your blender or food processor then return to the pan and reheat slowly. Once it has been reheated, add the Parmesan and cream and stir in. Pour into 4 cups when the cheese has melted and been stirred in. Toss a teaspoon of chopped parsley on each bowl and serve hot.