Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Greek
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 tb Vegetable shortening
2 ea Med. onions, minced
4 c Cleaned chopped green beans
1/2 c Chopped carrots
2 ts Chopped parsley
12 c Meat stock
4 tb Flour
Salt & pepper to taste
2 tb Sweet butter
Croutons
Put half of the vegetable shortening into a lge.
pot, heat; saute onions until light golden color. Add
beans, carrots, parsley and saute. Add 10 c. of the
stock. Cover pot and cook at a low boil until vegs.
are tender (abt. 45 min.). Pass soup through strainer
or blender, then return to the pot. In another
smaller pot, heat remaining shortening, then slowly
add flour, stirring until well blended. Add remaining
hot broth and continue to stir until sauce thickens,
then season with salt and pepper. Remove sauce from
heat and swirl in butter. Return bean puree to heat,
bring to a quick boil, then stir in the sauce. Mix
well and serve hot, with croutons if desired.
NOTE: If soup is too thick, thin it by adding more
hot broth.
