If you want a little crunch, process the soup without the green beans, then stir them back into the puree before serving. This is best served at room temperature, since heat will dull the mint’s bright flavor
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
If you’re using bacon, cook it in a heavy saucepan over medium-high heat until browned and crisp, then remove from the pan and reserve. Cook the garlic and onion in the same saucepan, adding 2 tablespoons oil or butter if you did not use bacon, until softened, about 3 minutes. Add the potato and stock and bring to a boil, then lower the heat, cover, and simmer until the potato is tender, about 20 minutes.
Step 2
Meanwhile, cook the green beans in 2 cups salted boiling water. When tender, remove them from the pot, reserving the cooking liquid.
Step 3
Cool the potato mixture and green bean water slightly if time allows (it’s never a good idea to puree boiling hot mixtures if you can avoid it). Place the potato mixture, green beans, green bean liquid, and mint in a blender or food processor. Puree the mixture until smooth. Season with salt and pepper, garnish with the mint and bacon pieces, if desired, and serve.
