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Creamy Hungarian Green Bean Soup

Creamy Hungarian Green Bean Soup

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A creamy, rich Hungarian soup using fresh green beans. Paprika and crunchy almonds add spice and texture to make for a delicious main course.
By Rinku Bhattacharya

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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.

5.0 from 1 reviews
Creamy Hungarian Green Bean Soup
 
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Cook Time
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A creamy rich and delicate Hungarian soup using fresh green beans. Paprika and crunchy almonds add spice and texture to make for a delicious main course.
Author:
Recipe Type: Main
Cuisine: Hungarian
Serves: 4
Ingredients
  • 1 tablespoon olive oil plus 1 extra tablespoon
  • 2 tablespoons butter
  • 1 tablespoon minced garlic
  • 1 medium sized onion, diced
  • 3 cups of fresh green beans coarsely chopped (about 1 pound)
  • 1 teaspoon salt
  • 1 tablespoon cornstarch
  • 2 cups of water
  • Freshly ground black pepper to taste
  • 2 tablespoons chopped parsley
  • ½ cup sour cream
  • ⅓ cup sliced almonds
  • 1 teaspoon paprika
Instructions
  1. 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 the garlic has turned golden.
  2. Add in the onion and cook for about 3 to 4 minutes until the onion softens and wilts.
  3. Add in the green beans and the salt and mix well. Stir in the cornstarch and gradually add in the water, mixing well to mix in the cornstarch.
  4. Bring the mixture to a simmer and let it cook for about 20 minutes. Add in the black pepper.
  5. Cool the mixture slightly and process to a puree.
  6. Return to the cooking pan and add in the parsley and stir in the sour cream and cook until heated through.
  7. Heat the remaining tablespoon of oil and add in the almonds and cook until lightly browned. Stir in the paprika.
  8. Place the soup in serving bowls and top with the almond mixture and enjoy.

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