From the woman who brought you Madonna’s Cucumber Salad…this recipe is another old Hundt family favorite. My friend, Bonnie Hundt (of Hylton-Hundt Salon) makes this version of her mother’s soup recipe every summer when her garden is overflowing with more string beans than she knows what to do with. Even with tomato and potato blight striking most gardens this year, so far the string beans (and her potatoes) have survived.
(This is a basic recipe. You can add or substitute other garden vegetables, use more or less cream or different fresh herbs. The main thing is, using the freshest ingredients you can find. It really makes a difference.)
- 5-6 cups fresh string beans, cut into 1-2 inch pieces
- 1 medium onion, chopped
- 3 carrots, sliced ¼ – ½ inch thick
- 2-3 medium new red potatoes (cubed…no need to peel)
- 1 qt. chicken stock (plus 1 cup water)
- 2 cups milk
- ½ cup half & half
- Salt & Pepper to taste
- Few sprigs of fresh thyme
- Substitute ½ cup heavy cream for half & half
- Add ¼ – ½ cup butter
Sauté onions in a large pot until fragrant. Add green beans, carrots, thyme sprigs (which will be removed before serving), salt, pepper, stock & water. Bring to a boil and add potatoes.
When beans and potatoes are tender, taste for seasoning. Remove thyme sprigs and add milk and cream (half & half or heavy cream). Bring to boil again and simmer. Just before serving, Madonna adds a good chunk of butter.