I recently had a meeting with Bob the String Bean (as I periodically do with some of my produce). Bob was upset because he is primarily used in French salads or on a platter next to some sort of dip. Quite simply, Bob wanted more. He felt he was ready for soup. I told Bob he had recently been used in our minestrone. He slammed his tip down on my desk and said, “I’m ready for a headline, gosh darn it!” He then told me that he had met a gang of almonds, the Blanched Sliverados, who were interested in working with him. I reminded him that he was almost out of season, and even if he ends up being our most popular soup, we can’t feature him again for almost a year. I also pointed out that his life was going to change forever. Never again would he be able to just hang out on a dipping platter. The souperazzi were never going to leave him alone. But he was so sure of himself, I had to give it a whirl. So we whipped up a batch of this bizarrely unique soup. And you know what? Bob is definitely ready for fame. Because, good lord, Bob and the Blanched Silverados taste great. I hope all this fame doesn’t go to Bob’s tip. I’d hate to have to snip it.
Ingredients (in no particular order): string beans, almonds, carrots, celery, garlic, olive oil, onion, salt, homemade vegetable stock goodness
Soup type: Pureed
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This soup reminded me of split pea soup, but with a creamier texture and better flavor (probably from the almonds). I can’t wait to see if my husband likes it – I think this soup is capable of bringing a carnivore over to the vegetarian arena!
Has the look and taste of a cream of asparagus soup, only even better…delicate string bean flavor, yummy almond undercurrent…so filling. Loved this soup.
For twenty-five years, I cursed the green bean: “You are inedible! You are a lesser vegetable!” Even now, our relationship remains tenuous. String bean and almond, you say? Despite knee-jerk reservations (amplified by the presence of the similarly-loathed celery), my faith in the Souper-gals prevailed; I ordered a pint and hoped for the best. And – HOLY GOATS – did my faith pay off. This stuff was creamy and flavorful and just plain go-ooo-od; I found myself scooping up those final hard-to-scoop drops with my finger, lest a single molecule of goodness go to waste.
You people are magic. MAGIC.
This has been my favorite soupergirl soup ever! (Actually, my favorite SOUP ever.) Please keep making it! I never thought green beans and almonds could complement one another so well!
Ditto, ditto, ditto. I couldn’t agree more — a supremely delicious soup.
My new favorite soup! I had no idea what to expect from this one, but it’s just amazing. Subtly sweet but with an undercurrent of string bean bitterness — very complex. I wish I had far more than a pint to eat!