Cream of Green Bean

This soup takes the vichyssoise approach (potatoes and onions simmered in broth, then pureed with cream) and adds green beans to the mix. The result is a velvety, pale green soup with a delicate bean flavor backed by the starchy body of potatoes and the richness of heavy cream.

Potatoes, onions, and garlic cook first in chicken broth until tender, then green beans go in for just 5 to 10 minutes. That short cook time for the beans is key. Overcooked green beans lose their bright color and develop a sulfurous taste that no amount of cream can fix.

Everything gets pureed smooth, then finished with butter, milk, and heavy cream for a rich, silky texture. Serve it hot for a comforting bowl of soup that tastes like a much more labor-intensive recipe than it actually is.

Chef Tips

• Cook the green beans briefly, just until tender. They should still be bright green when they go into the blender
• The potatoes are the natural thickener here. They break down during blending and give the soup its creamy body without needing flour
• Puree until completely smooth. Any bits of green bean skin or potato will stand out in this refined soup
• Season after pureeing and adding the cream. The cream dulls flavors, so the soup will likely need more salt than you expect

Variations

• Serve chilled like a traditional vichyssoise for a refreshing summer starter
• Use broccoli or asparagus in place of green beans for a different green vegetable version
• Garnish with a swirl of sour cream and snipped chives for an elegant presentation