A delightfully light yet heartwarming soup, great in winter or summer !
Time: 20 minutes
1 1/2 lb fresh green beans, ends and string trimmed, cut into pieces
2 large ripe tomatoes, skinned and diced
1/2 cup heavy cream or coffee cream
1 tsp butter
1 cup beef or chicken stock (or 1 beef or chicken bouillon cube)
Salt & ground pepper to taste
Clean green beans by trimming off the ends, then cut them into pieces. (Doesn't matter what size). Using a steamer basket, and large saucepan, steam the beans until very tender. Remove the steamer basket leaving the beans in it, and set aside. Using the same saucepan, with the leftover water from steaming, add a little more and bring it to a boil, then place the whole tomatoes in the boiling water for 2-3 minutes. Remove the tomatoes from the water, (keeping the water) and with a sharp paring knife gently lift off the skin and slice off the top. Dice the tomatoes and set aside. If you are using a bouillon cube, add it to the remaining hot water in the saucepan. Using a food processor, puree the beans until there are no lumps, gradually add in the tomatoes and puree again. Slowly add in the beef stock and the cream, salt and pepper to taste. Note: The puree (soup) should not be too watery, so be careful on the amount of stock you add). Discard any remaining water in the saucepan, and add the puree, along with the butter and simmer gently. This soup is great served hot or cold in the summer.