Ingredients
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6 green onions, sliced
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6 shallots, chopped
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3 tablespoons butter, melted
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2 medium baking potatoes, peeled and diced
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4 cups chicken broth
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2 lbs fresh green beans, cut into 2 inch pieces
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1/2-1 cup whipped cream or 1/2-1 cup half & half light cream
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1 tablespoon lemon juice
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1/2 teaspoon dried tarragon
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1/4 teaspoon pepper
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1 garlic clove, minced
Instructions
- Saute the green onions, shallot and garlic in the butter in a medium skillet over medium heat, stirring constantly, until tender. Set aside.
- Cook the diced potatoes in boiling water to cover for 15 minutes, or until tender (depends on how small you diced them); drain well, and set aside.
- Bring the chicken broth to a boil in a large saucepan; add green beans, and cook 30 to 35 minutes or until tender. Add the reserved green onions and potato; stir well.
- Transfer half of the green bean mixture to the container of an electric blender; cover and process until smooth, stopping once to scrape down the sides. Repeat the procedure with the remaining green bean mixture. (Sometimes I like to use my immersion blender, leaving some of the pieces whole). Return the pureed mixture to the saucepan and bring to a boil. Reduce heat; stir in whipping cream or half and half, lemon juice, and tarragon. Cook until thoroughly heated. Serve, and sprinkle with black pepper.