Catriona’s Green Bean Soup
(Adapted from “A Busy Person’s Guide to Preserving Food” by Janet Chadwick)
Top and tail the washed green beans, cut them up into 1-inch pieces. Cook until tender. You will need 3 cups of pureed beans (made from 3 cups of cooked beans and 1 cup of stock).
Saute 1/4 cup of onion; add 1 cup of light cream.milk and the pureed beans. Stir.
The original recipe called for 2 dashes ofTabasco, 1/4 teaspoon garlic powder, 1/2 teaspoon basil, salt and pepper. I thought it was too sweet and anemic so I added Marmite to taste and my fail-safe standby: 1/4 teaspoon of each of the following: red pepper flakes, allspice and dried thyme.