Catriona’s Green Bean Soup
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3 cups fresh green beans
1 cup vegetable or chicken stock
1 teaspoon oil
¼ cup chopped onion
1 cup light cream or milk
2 dashes hot pepper sauce
½ teaspoon basil
¼ teaspoon garlic powder
¼ teaspoon red pepper flakes
¼ teaspoon allspice
¼ teaspoon dried thyme
Salt and pepper to taste
Marmite to taste
Wash and trim the green beans and cut into 1-inch pieces.
In a sauce pan, bring the broth to a low boil over medium heat; add green beans and cook until tender, about 5 minutes. Transfer to a blender or food processor and purée until smooth.
Heat the oil in a large pot and saute the onion until translucent, about 5 minutes. Stir in the light cream, pureed beans and spices; taste and adjust as needed. Add Marmite to taste.
Serves six.
Adapted from "A Busy Person's Guide to Preserving Food" by Janet Chadwick
(Storey, 1995)
