Velouté de Haricots Verts (Creamy Green Bean and Tarragon Soup)
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Ingredients
- 500 g green beans
- 1 onion, finely diced
- 200 g waxy potatoes, peeled and diced
- 700 ml vegetable stock
- 10 g fresh tarragon, chopped
- 100 ml double cream
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 271 kcal
- Protein
- 4.7 g
- Carbohydrate
- 18.2 g
- of which sugars
- 6.2 g
- Fat
- 19.3 g
- of which saturates
- 8.6 g
- Fibre
- 4.9 g
- Salt
- 1.35 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in a large pot and cook the onion for 6 minutes until softened.
- 2
Add the potatoes and vegetable stock, bring to the boil, then simmer for 12 minutes.
- 3
Add the green beans and simmer for a further 8-10 minutes until tender.
- 4
Stir in the tarragon and blend with a stick blender until smooth.
- 5
Stir in the double cream, season well and serve hot.
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