String Bean Soup

Preparation info

  • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 4 cups White Stock I., II., or III.
  • 2 quarts string beans.
  • 2 cups scalded milk.
  • ¼ cup flour.
  • ¼ cup butter.
  • Salt and pepper.


Cook beans until soft in boiling salted water to cover; drain, and rub through sieve. Add pulp to White Stock, then milk; bind, and season with salt and pepper. Garnish with Fritter Beans.