Green Bean and Mint Puree

Name: Green Bean and Mint Puree
Ingredients: lightly whipped cream or sour cream; lightly whipped cream or sour cream; pepper; 1 bunch of fresh mint, stems removed, ½ cup tightly packed leaves (optional); 3 medium-size potatoes, cut into ½-inch dice; 4 medium-size leeks, tough greens removed, cleaned, and finely sliced, 4 cups; 4 quarts water; salt; 2 pounds green beans, ends removed, finely chopped; 1 cup heavy cream; 4-½ cups water, milk, or vegetable or chicken broth; 4-½ cups water, milk, or vegetable or chicken broth; 4-½ cups water, milk, or vegetable or chicken broth; 4-½ cups water, milk, or vegetable or chicken broth

Preparation info

Makes
8
Servings

Difficulty
Easy

Appears in

Splendid Soups

By James Peterson

Published 2000

About

Green beans make wonderful pureed soups. This recipe uses a simple leek and potato soup as a base and includes a handful of mint leaves. You can also flavor green bean soup with a little grated nutmeg or ground cloves.

Ingredients

3 medium-size potatoes, cut into ½-inch dice
4 medium-size leeks, tough greens removed, cleaned, and finely sliced, 4 cups
4-½ cups

Gluten-free
Vegetarian
Soup

Method

Combine the potatoes, leeks, and 4-½ cups water in a 4-quart pot. Bring to a simmer and cook gently until the potatoes are easy to crush against the side of the pot, about 20 minutes. Meanwhile, bring the