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!
My favorite so far! This was the first Soupergirl soup I tried, and it made me a loyal customer. Please make again this fall :)
Mmmmmmmmm. (Enough said.)
After reading all the comments I almost thought I’d skip this, but since I rarely write anything other than how much I love the various soups – I decided to put in my two cents worth: I love string beans, and I love almonds, but apparently I don’t love them together in a soup i.e.. The consistency was great, but this was just an “okay” soup for me. I found it rather blah overall.
I gave this soup a slow clap like the end of Lucas, except I was the only one clapping, the soup can’t wear a letterman’s jacket, and instead of Kerri Green and Wynona Ryder being all proud of me, my officemate just looked at me annoyed.
Still, it was that moving.
Totally yum!
Really shocked at how good this soup was! Mild yet very flavorful! I savored every bite!