Green Bean and Basil Soup

Photo Credit
The Editors
Serves 6
Preparation Method
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This soup tastes like summer! Puréed green beans, leeks, and fresh basil combine to form a compelling and sophisticated soup—perfect for lunch or a light dinner. For best results, we recommend using green beans fresh from the garden.

Make it vegetarian by using vegetable broth instead!

3 tablespoons butter
2 leeks, thinly sliced
1 garlic clove, minced
4 cups chicken broth
2 mealy potatoes (such as Russets), peeled and cut into cubes
1 pound green beans, cut into 1-inch lengths
1/2 cup fresh basil leaves, coarsely chopped
1/2 cup heavy cream
1 tablespoon chopped fresh savory
1 tablespoon lemon juice
1/2 teaspoon salt
pinch of cayenne pepper
sliced mushrooms, for garnish
  1. In a saucepan over medium heat, melt butter. Add leeks and garlic and toss to coat. Cook until leeks are tender. 
  2. Add chicken broth, potatoes, and green beans. 
  3. Bring to a gentle boil. Cover pan and cook for 20 minutes, or until potatoes and green beans are tender. Stir in basil and cook, uncovered, for 5 minutes.
  4. Pour the contents of the pan into a blender or food processor and process until smooth. Return to the pan and stir. Add cream, savory, lemon juice, salt, and cayenne. Warm gently, but do not allow the soup to boil. Ladle into bowls and garnish with mushrooms.
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The Almanac Chefs

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