Green Bean and Basil Soup

Puréed green beans and fresh basil combine to form a compelling and sophisticated soup.

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3 tablespoons butter
2 medium leeks, thinly sliced
1 garlic clove, minced or pressed
4 cups chicken broth
2 medium mealy potatoes, peeled and cut into cubes
1 pound green beans, cut into 1-inch lengths
1/2 cup fresh basil leaves (loosely packed), coarsely chopped
1 tablespoon lemon juice
1/2 teaspoon salt
Pinch of cayenne
1 tablespoon chopped fresh savory
1/2 cup medium or whipping cream
Sliced raw mushrooms, for garnish


1. Melt butter in a large saucepan over medium heat. Add leeks and garlic and toss to coat. Cook until the leeks are tender. Pour in the chicken broth. Add potatoes and green beans. Bring to a gentle bubble. Cover pan and cook for 20 minutes, or until potatoes and green beans are tender. Stir in basil and cook, uncovered, for 5 minutes.

2. Pour into a blender or food processor and whirl until smooth. Return to saucepan and blend. Blend in lemon juice, salt, cayenne, savory, and cream. Warm gently, but do not allow soup to boil. Ladle into soup bowls and garnish with slices of raw mushroom, if using.


Serves 6

Preparation Method

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