4 to 6
By Barbara Kafka
A refreshing soup that takes advantage of tender summer green beans. It may be necessary to thin the soup down with additional chicken stock and/or cream after refrigerating.
In a large nonaluminum pot, bring 6 quarts (6 l) water to a boil. Add the salt. Stir in the string beans. Return to a boil and cook until the beans are tender but still bright green, about 4 minutes. Drain