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