String Bean Soup
A dish that starts with white stock i and finishes with string beans.
contains glutencontains dairycontains meat
Ingredients
US
Metric
- 950 ml White Stock I (II, or III)
- 1890 ml string beans
- 470 ml scalded milk
- 60 ml flour
- 60 ml butter
- Salt and pepper
Make it lactose-friendly
- 2 cups scalded milk → lactose-free milk, oat milk, or almond milk
- ¼ cup butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Cook beans until soft in boiling salted water to cover; drain, and rub through sieve. Add pulp to White Stock, then milk; bind, and season with salt and pepper. Garnish with Fritter Beans.
Nutrition (estimated, per serving)
| Calories | 223 |
|---|---|
| Protein | 16.0 g |
| Fat | 12.5 g |
| Carbs | 10.8 g |
| Fiber | 0.3 g |
| Sodium | 187 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States