In article >,
"Nancy Young" > wrote:

> Darn, they were good, I haven't had fresh green beans in
> at least a couple of years. Even better cold.
>
> nancy

None from a farmers market or stand in the summer? They're one of my
favorite vegetables when fresh. I buy an ice cream bucketful and cook
them all at once in a lot of water (I understand that Ms Child approved
of this cooking method), drain, then rinse with cold water for a moment
to stop the cooking. I nibble on them cold, but like them hot, too.
Anymore I cook them whole.

I've posted this soup recipe before - it's really good.
{ Exported from MasterCook Mac }

Green Bean Soup

Recipe By: Posted again to rec.food.cooking by Barb Schaller 3-23-06
Serving Size: 6
Preparation Time: 0:30
Categories: Soups

Amount Measure Ingredient Preparation Method
1 # fresh green beans in 3/4² pieces
4 cups chicken stock
2 tsp. salt (I don¹t use it)
1 clove garlic on a toothpick
1 tsp. vinegar
2 Tbsp. butter
1 small onion chopped fine
1 tsp. paprika
2 Tbsp. chopped parsley
2 Tbsp. flour
1/4 cup sour cream at room temperature

Cook beans, salt, vinegar and garlic in chicken stock about 15 minutes.
Remove from heat. Make roux from everything else except sour cream.
Dilute with 1 cup bean broth, then stir back into beans and broth.
Simmer 10 minutes until tender. Remove the garlic. Mix 2 tablespoons
soup into the sour cream then pour back into soup. Do not boil.
Correct the seasoning.
‹‹‹‹‹
Notes: Source: Marge, 9/17/94. Pretty tasty! Not as sour as Mom¹s
Green Bean Soup --cream did not curdle.
--
-Barb
<www.jamlady.eboard.com> Updated 3-21-2006 Hot Stuff!

"If it's not worth doing to excess, it's not worth doing at all."