Green Bean And Dill Soup Recipe

Ingredients

• 6 stalks celery sliced really thin
• 1 bunch spring onions chopped fine
• 1/2 bunch fresh parsley chopped fine
• 3 or 4 medium white potatoes diced with skin on (stay away from yukon golds or red skinned ones, the final clean green/white color combo is what you are looking for in the finished product)
• 1 LB fresh green beans
• 1/2-1 full stick butter or thereabouts
• 2-3 TBSP flour
• 1 Cup powdered milk
• 2 QTS water
• 2 TBSP sea salt
• 1 TSP white pepper ground
• 2 TBSP Dill weed
• 2 cups sour cream (do not use low-fat/no-fat it clumps)(just eat less soup if you have to)
• Dry Sherry (grocery store Taylor works fine)

Instructions

1. In a large skillet sautee onions and celery in butter. When almost translucent, sprinkle on flour. Once it starts to stick, transfer to large stock pot.
2. Deglaze skillet with a generous splach of sherry and then pour this into stockpot.
3. Add water, stir until blended then add powdered milk. Stir over medium heat.
4. Add potatoes, salt, pepper, parsley, dill weed.
5. Mix and simmer stirring often about 1/2 hour.
6. Resist temptation to add bullion or stock at this point, as it may taste thin. No worries.
7. Chop ends off green beans and then cut into 1-2 inch sections.
8. Add green beans and sour cream to soup and fold in gently.
9. Add about 1 cup sherry and stir, then simmer for about another 1/2 hour
10. Let the flavors meld together. When green beans and potatoes are soft but not mushy it is ready.