This creamy green bean soup came my way from a Hungarian friend named Illona, and in my opinion has a lot of the flavors of Eastern Europe, with the paprika finish and the addition of sour cream to the recipe.
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Creamy Hungarian Green Bean Soup
- Total Time: 45 minutes
- Yield: Serves 6
Description
A creamy, delicate Hungarian soup. Paprika and crunchy almonds add delicious spice and texture.
Ingredients
Units
- 2 tbsp olive oil (30 ml) olive oil
- 2 tbsp butter (30 ml) butter
- 1 tbsp minced garlic (15 ml) minced garlic
- 1 medium sized onion, diced
- 3 cups (237 ml) (1 lbs) green beans
- 1 tsp salt
- 1 tbsp cornstarch (15 ml) cornstarch
- 2 cups (473 ml) water
- Freshly ground black pepper
- 2 tbsp chopped parsley (30 ml) chopped parsley
- 1/2 cup (118 ml) sour cream
- 1/3 cup (80 ml) sliced almonds
- 1 tsp paprika
Instructions
- Heat the olive oil in a pan and add in the butter; cook until the butter has melted.
- Add in the garlic and sauté lightly until golden.
- Add in the onion and cook for about 3 to 4 minutes until softened and wilted.
- Add in the green beans, salt, and mix well. Stir in the cornstarch and gradually add in the water, mixing well to incorporate the cornstarch.
- Bring the mixture to a simmer and cook for about 20 minutes. Add in the black pepper.
- Cool the mixture slightly and process to a puree.
- Return to the cooking pan, add in the parsley, stir in the sour cream, and cook until heated through.
- Heat the remaining tablespoon of oil, add in the almonds, and cook until lightly browned. Stir in the paprika.
- Place the soup in serving bowls and top with the almond mixture.
Notes
- For a richer flavor, use homemade chicken or vegetable broth instead of water.
- Toasted slivered almonds can be substituted for sliced almonds if preferred.
- Leftover soup can be stored in the refrigerator for up to 4 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Cuisine: Hungarian
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 25
- Fiber: 5
- Protein: 5
- Cholesterol: 20
Absolutely delicious and a great way of using up a bean glut. Have frozen some at the puree stage.
So comforting with that paprika finish, so good and creamy. Reminds me of my eastern european grandma, made a big pot!