Barbara Kafka

Green Bean Soup

  (from The Intolerant Gourmet) 

I seem to have a plethora of string beans that have escaped attention and are too old and tough to be a pleasure. So, I made soup. There couldn't be any fewer ingredients; but there is work involved putting the cooked beans through a food mill. A food processor will not deal with the fibrous strings. It is worth the work as it is fat-free and delicious, even attractive. I left it alone but little olive oil could be drizzled on each portion or top with the finely chopped fresh herb of your choice.

2 pounds over the hill green beans

2 tablespoons kosher salt


Put beans and salt in a non-reactive pot with 12 cups of water. Bring to a boil and reduce to a slow boil. Cook for one-and-a-half hours poking any errant beans down into the liquid. If it seems to be running dry, add 2 more cups water.

In batches, put the beans through the finest disc of a food mill into a largish bowl, stopping from time to time to scrape into the bowl the thicker stuff on the bottom of the disc. Keep working at the
job. More semi-solid soup will come through the disc than seems possible.

This should make about 8 cups of soup
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