Yield: 1 Servings
|1 small||Onion; finely chopped|
|2 tablespoons||Parsley; chopped|
|1 pounds||Fresh wax beans; washed and sliced|
|2 cups||Vegetable juice|
|2 tablespoons||Wheat flour|
|1 cup||Sour cream; garnish|
|\N \N||Parsley, chopped; garnish|
In a heavy 3 quart saucepan, saute onions and parsley in butter until onions become transparent. Add beans, season with salt and pepper, vegetables juices, and water. Cover and cook until beans are tender, about 35-40 minutes.
In a small saucepan, heat milk, and whisk in flour and cook for 30 seconds.
Pour this into soup after beans are tender, and cook for 510 minutes, until soup is slightly thickened.
To serve: garnish with sour cream and parsley.
Recipe By : PICK OF THE DAY SHOW #PD7716 #19 Posted to MC-Recipe Digest V1 #318 Date: Tue, 26 Nov 1996 21:22:15 +0000 From: "Chuck and Dorothy Tapping" <ctapping@...>