Green beansEnds trimmed, most roughly chopped for cooking, some cut into diamond shapes for garnish~250 gest.
PotatoesPeeled and thinly sliced, kept in cold water~300 gest.
Broth (beef broth or white bouillon)Traditionally a white bouillon, but store-bought beef broth works as a home-friendly substitute (not vegetarian)350 ml
MilkBrought to a boil before being added to adjust soup consistency~200 mlest.
ButterUsed to sweat the vegetables at the start20 g
Butter (for finishing)Added just before serving for silkiness50 g
CreamAdded along with butter at the end for richness~100 mlest.
Salt
~1 tspest.
Black pepper (or white pepper)Traditionally white pepper is used~¼ tspest.
Steps
1
Trim the ends off the green beans. Cut a portion at an angle into small diamond shapes for garnish, and set the rest aside whole.
2
Peel the potatoes and slice them thinly, keeping them submerged in cold water to prevent browning.
3
Blanch the whole green beans (not the garnish diamonds) in salted boiling water for about 5 minutes, then drain and rinse with cold water.
4
Roughly chop the blanched green beans into manageable pieces so they can later be blended smoothly.
5
Drain the potatoes and combine them with the chopped green beans in the same pot.
6
Melt about 20g of butter over medium-high heat, add the vegetables and toss to coat, then let them sweat for about 5 minutes to release flavor without adding salt yet.
7
Pour in about 350ml of broth, cover the pot about three-quarters, and gently simmer for 15–20 minutes until the potatoes are soft enough to be easily pressed with a finger.
8
Blend the cooked vegetables into a thick purée using an immersion blender, then pass through a fine sieve for a smoother texture; at this stage it should look thick, not like a soup yet.
9
Separately bring the milk to a boil, then gradually stir it into the purée until it reaches a soup-like consistency that coats the back of a spoon.
10
Gently heat the soup and season with salt and black pepper to taste.
11
Just before serving, stir in the cream and check seasoning, then add the butter over low heat, stirring until melted without boiling; serve immediately.
12
Quickly blanch and season the reserved diamond-cut green beans, then sprinkle them over the soup as a garnish before serving.
PrimedTableBETA
