Catriona’s Green Bean Soup

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)