cream of haricot vert soup

Name: Cream of Haricot Vert Soup
Prep time: 10 min
Cook time: 1 h 35 min
Yield: 6
Ingredients: 1 pound(s) haricot vert; 1 - head of broccoli, chopped, stalk included; 1 - leek, chopped; 1 - onion, sliced; 2 - sweet potatoes, diced; 1 quart(s) beef or lamb broth; 1 cup(s) red wine; 1 teaspoon(s) paprika; 1 tablespoon(s) herbes de provence; 1 tablespoon(s) seasoned salt; 1/2 stick(s) butter; 1 cup(s) half and half

(1 RATING)

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Tiffany Bannworth

Cape Coral, FL

Updated on Oct 15, 2012

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.

Rate

prep time 10 Min

cook time 1 Hr 35 Min

method ---

yield 6-8 serving(s)

Ingredients

1 pound haricot vert
1 - head of broccoli, chopped, stalk included
1 - leek, chopped
1 - onion, sliced
2 - sweet potatoes, diced
1 quart beef or lamb broth
1 cup red wine
1 teaspoon paprika
1 tablespoon herbes de provence
1 tablespoon seasoned salt
1/2 stick butter
1 cup half and half

How To Make cream of haricot vert soup

Step 1

In a large heavy bottomed, lidded pot, place all the ingredients, save the butter and cream.

Step 2

Bring to a boil, then reduce heat to a simmer. Keep covered, for an hour, stirring occasionally.
Step 3

Puree in batches and return to the pot.
Step 4

Add butter and cream. Stir well. Then cover for an additional 30 minutes.
Step 5

Serve with a slice of crusty French bread with creamed butter.
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