Cream Of Green Bean Soup


"This rich and creamy green bean soup hails from France, and is called "Potage Creme De Haricots Verts" in that country. The addition of a white roux and the creme fraiche make this a most luxurious soup. NOTE:This is one of those recipes where you start making the soup the night before and complete the soup the following day."
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95 min 0 servings yields 6 servings
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Original recipe yields 0 servings



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  1. The day before you plan to serve and eat this soup:String and wash green beans. Boil green beans for about 7-10 minutes; drain well, saving a few for garnish. Heat milk; set aside. Melt butter in a heavy saucepan. Add flour and cook, stirring constantly, over low heat for about 2 to 3 minutes, without letting the flour take on any color (it needs to stay "white"). Remove from heat and gradually add milk, stirring constantly with a whisk. Add cooked green beans. Season to taste with grated fresh nutmeg, salt and freshly ground black pepper. Simmer gently 3-4 minutes. Add chicken broth. Pour part of soup into blender container. Cover and blend until smooth. Return to pan through a very fine strainer. Repeat until all soup has been blended. Heat until mixture comes to a boil. Boil for 3-4 minutes, stirring constantly. Combine creme fraiche with the flour and whisk into the boiling soup. Reduce heat. Beat egg yolk with a small smount of the soup in a small bowl. Then add this egg yolk mixture to the hot, but not boiling, soup, beating constantly. Cook slowly until soup thickens slightly. Finely chop reserved beans. Add to soup along with finely chopped chervil. Refrigerate with plastic food wrap pressed firmly against the surface of the soup to prevent a skin from forming on the top of the soup whil it is refrigerated 24 hours.
  2. The next day: Gently re-heat, but do not bowl, soup until heated through. Serve immediately.
  3. Creme Fraiche:
  4. With a wire whisk, beat together the whipping cream and sour cream in a saucepan. Place over moderate heat until the chill has barely left the mixture and it is lukewarm. Pour into a bowl. Leave covered, overnight, in the refrigerator.
  5. Makes 2 1/2 cups
  6. Lasts about 7 days in your refrigerator
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