A Green Bean Soup Recipe with Roasted Garlic. Just Like Grandma Makes it !
I‘m feeling very generous today so I’m going to share a secret rustic soup recipe with you. It happens to be one of my all time favorite soups, wonderful served warm or even chilled on a hot day like today: grandma’s green bean soup recipe with roasted garlic !
I can almost claim I can make it better than grandma by now, but unless I’m growing my own green beans that would probably not be true. There really isn’t anything that comes close to picking your own produce off the vines on your way into the kitchen.
The next best thing is to look for organic frozen green beans, yes i choose that over fresh any day because frozen beans and berries are picked at their peak and immediately frozen to lock in flavor and nutrients. The fresh produce still has to travel to the market and sit on the shelf until you get there to buy it. So it really isn’t at its peak anymore. Unless you go to the farmers market, then you could be in luck, and even find the yellow variety. Note to self!
The yellow flat green bean variety would be ideal for this green bean soup recipe, but the green ones will do just fine. I love to infuse this soup with some caraway seeds and dill sprigs and garnish with the delicate dill fronds or a few parsley leaves. It really depends on what I have on hand that day. To make it look just a little bit adorable, I use a few edible flowers from basil or chives or even pansies, whatever your favorite herbs are you can use here.
What sets this green bean soup apart is also the velvety silky broth you get by adding the egg yolk and cream mixture at the end. You really have to have patience with that last step and temper the mixture little by little as not to end up with scrambled eggs soup. It will be so worth it, I promise you will fall in love !
Of course this rustic green bean soup recipe reminds me of my grandpa. The fresh dill and garlic aromas lingering behind him as he made his way into the kitchen with a bowl of freshly dug garlic and bunches of dill. The simple memories of childhood that seem meaningless at the time, but somehow find a way to follow us through our entire lives. All it takes is a fresh mincing of herbs, or peeling a garlic clove to take us back in time with a single whiff.
That’s what this green been soup recipe does for me, it makes me feel alive and vibrant and safe. The magic of food is something I can’t even put into words. But I hope you’ll bring a little rustic magic into your kitchen, with my favorite green bean soup recipe – Florentina xo’s
- tbsp * 2 extra virgin olive oil
- cloves * 14 garlic peeled & smashed with the side of a knife
- * 1 celery stick sliced
- * 1 large carrot halved lengthwise & sliced
- * 1 small red or green bell pepper diced
- lb * 2 frozen green beans
- oz * 1 x 15 can fire roasted tomatoes diced
- tbsp * 1 caraway seeds
- * 8 dill sprigs
- c * 1/3 fresh chopped dill
- * edible flowers for garnish optional
- c * 1/3 heavy cream
- c * 1/3 sour cream
- * 3 egg yolks
- qt * 2 1/2 water or vegetable stock
- tsp * 2 sea salt + more to tatse
- 2 tsp red pepper flakes
- freshly cracked black pepper to taste
Heat up the olive oil in a large cast iron pot and roast the garlic cloves until golden on all sides. Transfer to a plate. Add the caraway seeds, carrots and celery with pinch of sea salt and saute until they start to soften, about 5 minutes.
Add the bell peppers, tomatoes, bay leaf, dill sprigs, roasted garlic and the green beans to the pot. Give it a gentle stir and allow to simmer together until the beans are heated through. Add the water or vegetable stock and bring to a gentle simmer.
In a measuring cup whisk together the egg yolks, cream and sour cream. Little by little add a couple of tbsp of the hot soup and whisk together to temper the egg mixture making sure to not end up with scrambled eggs. So take your time until the mixture in your cup is warm enough to pour into the soup and combine into the silkiest creamiest most delicious broth you ever tasted.
Adjust seasonings with the sea salt and black pepper and serve garnished with fresh herbs and edible flowers.
Finish with some freshly cracked black pepper, red pepper flakes and a few drops of extra virgin olive oil. Garnish with an extra splash of cream if desired.
P.S. this Easy Potato Leek Soup Recipe <—to die for !