Green Bean And Potato Soup

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 12 ounces fresh green beans
• 4 small yukon gold potatoes, peeled and cut into small bite-size chunks
• 6 cups chicken stock (good quality-or vegetable broth)
• 3 tablespoons cider vinegar
• 3 tablespoons honey
• 3 garlic cloves, finely minced
• 1 teaspoon caraway seed
• salt & fresh ground pepper, to taste
• 2 tablespoons unsalted butter
• 1 large onion, diced
• 2 celery ribs, diced (with some leaves if possible)
• 2 tablespoons sweet hungarian paprika (good quality and fresh)
• 3 tablespoons cornstarch
• 3 tablespoons water
• 3/4 cup plain yogurt

Recipe

• 1 cut green beans into 1/4-inch slices crosswise.
• 2 spray a large soup pot with nonstick cooking spray. put in green beans, potatoes, stock, vinegar, honey, garlic, caraway, salt and pepper. bring to a boil, reduce heat to medium-low, cover and simmer until vegetables are tender, about 30 minutes.
• 3 meanwhile, in a 10-inch skillet, melt the butter over medium heat. add onion and saute until softened, about 4 minutes. add celery and saute another 3 minutes. lower heat slightly and sprinkle paprika over mixture. cook another minute, stirring constantly.
• 4 scrape onion mixture into green bean pot and add a little water to skillet to deglaze it. add this to soup pot. take soup pot off of heat.
• 5 when ready to serve, have soup very hot. disolve the cornstarch in the water, making a paste and stir the paste into the yogurt.
• 6 whisk a ladleful of the hot stock into the yogurt. turn down heat to low and stir cornstarch mixture into the hot soup. using a wooden spoon, stir gently until soup has thickened slightly.
• 7 check for seasoning. add more salt and pepper if needed, and adjust sweet/sour ratio by adding more vinegar or honey as needed.
• 8 serve.