COLD GREEN BEAN AND POTATO SOUP|
5 stalks celery, sliced thin
1 bunch green onions, chopped
1/2 stick butter
2 Tbsp. flour
2 qt. water
3/4 c. milk
3 medium potatoes
salt and pepper
1/2 c. chopped parsley
1 Tbsp. dill weed
1 1/2 c. sour cream
1 (10 oz.) pkg. frozen green
Saute the celery and green onions in the butter. When
the vegetables are not quite tender, add the flour and stir.
Add the water and stir until blended. Add the milk and stir
over medium heat until thickened. Dice the potatoes, leaving
the skins on. Add to the pot along with the salt and pepper,
parsley and dill weed. Simmer, stirring often, until the
potatoes are tender, about 30 minutes. Twenty minutes before
serving, stir in the sour cream and green beans. Simmer for 20
minutes and enjoy. Makes three quarts. Serves 10 to 12.
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