Cold Green Bean Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 0.75 Kg (1.5Lb) fresh green or yellow beans (I’ve used frozen and also canned, but it was not as good)
1 medium onion
1 cup sour cream (low fat or regular). Safta used also eshel to lower the fat.
Parsley
1 green pepper
2 egg yolks
3-5 tbsp white vinegar
1.5 to 2 tsp salt
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Directions: |
Directions:It is better to cook it on one day and eat it the next since it has to cool overnight.
Wash beans thoroughly. Remove ends and cut each into three pieces. This takes an hour. I usually look for volunteers to do it, although it could be very relaxing with the right kind of music. Put cut beans and halved pepper in big pot, add onion, salt and water to cover and a little more. Bring to boil, then lower heat and boil for 45 min. Ten min before the end add half bunch of rinsed parsley. Turn off the heat.
In a heat resistant bowl add the yolks from two fresh eggs. Mix them well with a fork until homogeneous. With a ladle pour slowly from the hot soup onto the yolks and mix thoroughly. Pour mixture into the pot. Add vinegar until sour enough. Let cool to room temperature and put in fridge for overnight.
WARNING FOR EXPECTING MOTHERS: uncooked eggs may contain salmonella. Since we only add very hot soup on the yolk it may not kill the bacteria. To be safer, I would mix the yolk with one cup of the hot soup and boil it for 5 min before adding to the rest of the soup.
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Number Of
Servings: |
Number Of
Servings:10-12 |
Preparation
Time: |
Preparation
Time:Two hours |
Personal
Notes: |
Personal
Notes: Delicious on summer days.
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