Recipe: Green Bean Soup #2

GREEN BEAN SOUP

1 lb. fresh green beans or 16 oz. frozen cut green beans
4 cups chicken broth, divided
1 clove garlic, peeled and stuck on a toothpick
1 tsp. wine vinegar
2 Tablespoon butter
1 small onion, finely chopped
2 Tablespoon EACH flour and chopped fresh parsley
1/4 cup sour cream at room temperature

Snap ends from beans; rinse and cut into 1-=inch pieces. Place fresh or frozen beans, 2 cups chicken broth, garlic and vinegar in a 2 quart glass measure or casserole. Cover with vented plastic wrap or lid. Microwave on high 15 min.; set aside.

In a 2 quart saucepan Place butter, add onion and saute until tender. Stir in flour, parsley and paprika. Using a wire whisk, gradually stir in remaining 2 cups chicken broth. Stirring with whisk until mixture thickens.

Add the green bean/chicken broth (originally prepared) with garlic/vinegar to saucepan; removing the garlic. Mix 2 tablespoons soup into the sour cream and then return this mixture to the saucepan. Correct seasonings to your taste and serve.

Makes 6 one-cup servings