There are some greens you can find easily throughout the years, like green beans. We called it “four season beans” in Taiwan. The most common way to cook green beans for us is to fried it with garlic and chili, but I decided to make it into a soup this time. It is uncommon but worth trying!

Here goes the recipe:

PORTION

4 servings

COOKING TIME

Preparation: 5 mins
Cooking: 30 mins

INGREDIENTS

Soup
400g green beans
1 onion
1 potato
2 slices bacon
2 cups chicken broth
1/4 cups of cheddar cheese
salt & pepper to taste
Toppings 
Croutons & Pine nuts

PROCEDURE

1. Cut the green beans into short pieces and dice potatoes and onions into chunks.
2. In the pot over medium heat, add in chicken broth, bring it to a simmer and add in green beans. Cook for 20 minutes.
3. In a separate pot with water cook the potatoes until softened.
4. Fried the bacons in a pan till crispy. Remove them once done then add all the onion in the same pan. Cooks until softened.
5. Cut the bacon into smaller and thinner pieces.
6. In a mixer, blend together potatoes and green beans in 2 times. Add the onions and bacon, blend until smooth. (I saved few little bacon strips for topping)
7. Bring the soup back to the pot again over medium low heat and add cheddar cheese. Cook until cheese melted and soup begins to simmer.
8. Add bacons, croutons and pine nuts on top. Enjoy!

This is a comfort dish. Happy cooking!

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