Oh pshaw, on Wed 21 Nov 2007 10:14:00p, Melba's Jammin' meant to say...

> In article 4>,
> Wayne Boatwright > wrote:
>
>> Oh pshaw, on Tue 20 Nov 2007 08:50:11p, Melba's Jammin' meant to say...
>>
>> > In article > ,
>> > "Sarah" > wrote:
>> >
>> >> "Melba's Jammin'" > wrote in message
>> >> ...
>> >> >{ Exported from MasterCook Mac }
>> >> >
>> >> > Slovak Pea and Potato Soup
>> >> >
>> >> >
>> >> Snippety snip!
>> >>
>> >> > --
>> >> > -Barb, Mother Superior, HOSSSPoJ
>> >> > Notes about our meals in Tuscany have been posted to
>> >> > http://www.jamlady.eboard.com; 10-16-2007
>> >>
>> >> Thanks Barb, recipe snipped and saved!
>> >>
>> >> Sarah
>> >
>> > You might want to add a little chicken base to it. It might be an
>> > acquired taste but I grew up eating it and do make it -- usually with
>> > a little chicken base in it. I don't think today's potatoes taste as
>> > good as the ones we grew when I was growing up. We used manure for
>> > fertilizer not chemical applications.
>>
>> Barb, don't you also have a recipe for Slovak green bean soup? I think
>> it was mentioned once here in rfc, but I can't find the recipe.
>>
>> TIA
>
> I have a recipe for a green bean soup that Sister Marge thinks is "on
> the order of Mom's." Not even close. Mom's green bean soup was a sour
> soup with vinegar and non-dairy creamer (so it wouldn't curdle); Marge's
> recipe calls for something like a *teaspoon* of vinegar. Lemme get it.
> Also, Mom's likely did NOT involve chicken broth.
>
> { Exported from MasterCook Mac }
>
> Green Bean Soup
>
> Recipe By: Posted again to rec.food.cooking by Barb Schaller 11-21-2007
> Serving Size: 6
>
>
> Amount Measure Ingredient Preparation Method
> 1 # fresh green beans in 3/4² pieces
> 4 cups chicken stock
> 2 tsp. salt (I don¹t use it)
> 1 clove garlic on a toothpick
> 1 tsp. vinegar
> 2 Tbsp. butter
> 1 small onion chopped fine
> 1 tsp. paprika
> 2 Tbsp. chopped parsley
> 2 Tbsp. flour
> 1/4 cup sour cream at room temperature
>
> Cook beans, salt, vinegar and garlic in chicken stock about 15 minutes.
> Remove from heat. Make roux from everything else except sour cream.
> Dilute with 1 cup bean broth, then stir back into beans and broth.
> Simmer 10 minutes until tender. Remove the garlic. Mix 2 tablespoons
> soup into the sour cream then pour back into soup. Do not boil.
> Correct the seasoning.
>
> ‹‹‹‹‹
> Notes: Source: Marge, 9/17/94. Pretty tasty! Not as sour as Mom¹s
> Green Bean Soup --cream did not curdle.
> _____
>
>
>
>

Thanks so much, Barb! This certainly looks as though it could be the same
or very similar to the soup my friends mother used to make, though I don't
recall it having chicken stock. (I could be wrong) Given that it's sour
cream, I would imagine that the vinegar could be increased without the sour
cream curdling. I'm certainly going to try this sometime between
Thanksgiving and Christmas.

Wayne