Soupa Fasolakia Freska(Krema)
Submitted by marcia0543
Velvety Greek cream of green bean soup pureed with carrots and onion, thickened with a buttery roux, and finished with a swirl of butter. Serve with crunchy croutons for a comforting Mediterranean bowl.
YIELD
12 servingsPREP
30 minCOOK
60 minREADY
90 minThis Greek cream soup turns humble green beans into something truly elegant.
Fresh green beans simmer with carrots, onion, and parsley in a rich meat broth until they’re fall-apart tender, then get blended into a silky puree.
A separate roux thickens everything into a luscious, spoonable cream, and a final swirl of butter adds that glossy richness.
It’s the kind of soup that shows up at Greek family tables when you want something warm, refined, and deeply satisfying without a lot of fuss.
Scatter some golden croutons on top and you’ve got a bowl worth lingering over.
Kitchen Tips
- Use a blender rather than a food processor for the smoothest, silkiest puree. Strain through a fine sieve if you want it truly velvety.
- Make the roux in a separate pot so you can control the thickness. Add it gradually to the puree until you hit your preferred consistency.
- Olive oil can stand in for the shortening if you want a more Mediterranean flavor profile.
- This soup thickens as it sits, so keep extra hot broth on hand to thin it when reheating.
Ingredients
Directions
Put half of the vegetable shortening into a large pot, heat; sauté onions until light golden color.
Add beans, carrots, parsley and sauté.
Add 10 cup of the stock.
Cover pot and cook at a low boil until vegetables are tender (about 45 min.).
Pass soup through strainer or blender, then return to the pot.
In another smaller pot, heat remaining shortening, then slowly add flour, stirring until well blended.
Add remaining hot broth and continue to stir until sauce thickens, then season with salt and pepper.
Remove sauce from heat and swirl in butter.
Return bean purée to heat, bring to a quick boil, then stir in the sauce.
Mix well and serve hot, with croutons if desired.
NOTE: If soup is too thick, thin it by adding more hot broth.
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