Green Bean Soup with Fresh Dill

Image and Recipe Copyright © 2003-2008 Jennifer Iserloh

My Granny always cooked this wonderful, light soup in early fall after she harvested the last of the green beans from her garden. Garnish it with a dollop of sour cream and another tablespoon of fresh dill for an elegant first course or simple summer dinner. This soup is always more flavorful after it rests a day or two in the fridge.

Serves 8

Ingredients

1 1/2 pounds green beans, stems removed
5 potatoes, peeled and cubed
2 cloves garlic, minced
1/4 to 1/2 cup fresh dill, minced
1 cup skim milk
2 tablespoons of trans-fat free margarine or olive oil
1 large white onion, diced
1/2 teaspoon salt, plus more to taste

Directions

Cut green beans into 1-inch chunks. Place the potatoes and the 1/2 teaspoon of salt into a large pot with water to cover about 2 inches above the surface of the potatoes, or enough to make the soup broth. Boil potatoes until they are fork tender. Remove half of potatoes and mash with a fork. Return mashed potatoes to the soup.

In a large skillet, sauté onions over medium high heat with the margarine or olive oil, until translucent (about 4-5 minutes). Transfer onions and green beans to the pot with the remaining potatoes. Simmer over low heat, until the green beans are tender, about 10-15 minutes. Stir in the skim milk and minced dill and season with additional salt to taste.

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Make It A Meal

Serve with Buttermilk Biscuits, Tuna Salad or Chicken Salad.

Wine Pairing

Chardonnay, Pinot Blanc