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Cream Of Green Beans Soup

beans, native, soups

2 quart chicken stock
1/4 cup butter
1/2 cup flour
1 onion chopped fine
1 stalk of celery chopped
2 leeks chopped fine
2 sprigs parsley chopped
1 1/2 cup cooked green beans (can use
1 frozen, not canned)
1 cup cream mixed thoroughly with
2 egg yolks

Melt butter in large soup pot, add flour and stir until golden. Add chicken broth and cook stirring until smooth. Add vegetables. Simmer 30 minutes, skimming several times. Add green beans, reserving a few for gannish, and simmer 5 minutes. Blend a batch at a time until all vegetables are pureed. Return to pan and reheat. Whip egg yolks thoroughly into cream. Add some of the hot soup to this mixture, then pour the mixture into the hot soup, stirring. Cook, stirring, below boiling point for 3 minutes. Don't let it boil. Taste for seasoning, add a little salt. (The tastier the chicken broth you start with the less salt you need at the end). Serve with a few beans floating on each bowl. Paula Giese

Yield: 1 servings

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