Cream Of Haricot Vert Soup Recipes

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CREAM OF HARICOT VERT SOUP



Cream of Haricot Vert Soup image

I was always fond of vegetable cream soups. When cooking from scratch, there is no shortage of different vegetables combinations to try. Why eat the same soup twice! Enjoy.

Provided by Tiffany Bannworth

Categories     Other Soups

Time 1h45m

Number Of Ingredients 12

1 lb haricot vert
1 head of broccoli, chopped, stalk included
1 leek, chopped
1 onion, sliced
2 sweet potatoes, diced
1 qt beef or lamb broth
1 c red wine
1 tsp paprika
1 Tbsp herbes de provence
1 Tbsp seasoned salt
1/2 stick butter
1 c half and half

Steps:

  • 1. In a large heavy bottomed, lidded pot, place all the ingredients, save the butter and cream.
  • 2. Bring to a boil, then reduce heat to a simmer. Keep covered, for an hour, stirring occasionally.
  • 3. Puree in batches and return to the pot.
  • 4. Add butter and cream. Stir well. Then cover for an additional 30 minutes.
  • 5. Serve with a slice of crusty French bread with creamed butter.

HARICOTS VERTS AND CARROTS WITH MUSTARD AND CHERVIL



Haricots Verts and Carrots with Mustard and Chervil image

Categories     Milk/Cream     Herb     Mustard     Vegetable     Sauté     Christmas     Easter     Thanksgiving     Green Bean     Carrot     Winter     Party     Bon Appétit

Yield Makes 12 servings

Number Of Ingredients 7

1/4 cup whipping cream
3 tablespoons Dijon mustard
3 tablespoons butter
1 pound large carrots, peeled, cut into 2x1/3x1/3-inch sticks
2 pounds haricots verts or slender green beans, trimmed
3/4 cup water
1/4 cup chopped fresh chervil or parsley

Steps:

  • Stir cream and mustard in small bowl to blend. Set aside.
  • Melt butter in heavy large deep skillet over medium-high heat. Add carrots and sauté 3 minutes. Add haricots verts; sprinkle generously with salt. Pour 3/4 cup water over. Cover and boil until vegetables are crisp-tender, stirring occasionally, about 8 minutes. Uncover; boil until water evaporates, about 2 minutes. Add cream mixture to vegetables and stir until coated, about 1 minute. Season to taste with salt and pepper. Add chervil and toss to blend. Transfer to bowl and serve.

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