Green Bean Soup with Parmesan


This delightful summer soup will make the most of a home-grown crop of green beans - and tastes delicious.

25g butter

225g green beans, trimmed

1 garlic clove, crushed

475 ml vegetable stock

50g Parmesan cheese

60ml single cream

30 ml chopped fresh parsley

salt and freshly ground black pepper


Melt the butter in a saucepan and cook the green beans and garlic for 203 minutes over a medium heat, stirring frequently.

Stir in the stock with salt and pepper to taste.

Bring to the boil.

Reduce the heat and simmer for 10-14 minutes until the beans are tender.

Process the soup in a blender until smooth.

Return it to the clean pan, and heat gently.

Stir in the Parmesan and cream.

Sprinkle with the parsley and serve.

Green Bean Soup With Parmesan