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Hungarian Green Bean Soup
A creamy soup made with potatoes, onion, sweet paprika, and fresh green beans.
servings: 4
total time: 45 minutes
recipe by: Frankie
Ingredients
- 6 cups water
- salt & pepper
- 1 pound fresh trimmed green beans, cut into 2-inch pieces
- 2 TBSP unsalted butter
- 1 medium yellow onion, chopped
- 1 pound russet potatoes, peeled and cut into 1-inch pieces
- 2 garlic cloves, minced
- 1 tsp sweet paprika
- 1/4 cup heavy cream
Directions
- Add the water and 1/2 tsp salt to a medium size saucepan and bring to a boil. Add the green beans and cook the beans for 3 minutes. Turn off the heat and transfer the beans to a bowl using a slotted spoon reserving the cooking water in the pan, set aside.
- Melt the butter in a dutch oven over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes.
- Add the potatoes, garlic, paprika, 1/2 tsp salt, and 1/2 tsp pepper. Stir to combine.
- Stir in 4 cups of the reserved cooking water and bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender, about 15 minutes.
- Use an immersion blender to puree the soup (or puree in batches in a stand blender or food processor).
- Stir the green beans into the pureed soup then stir in the heavy cream. Simmer over medium-low heat until heated through.
- Season soup with salt & pepper to taste.
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