Cream of Green Bean Soup (Hungarian Teifeles Zoldbab Leves)

Creamy Green Bean Soup
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  • 45 mins
  • Prep: 15 mins,
  • Cook: 30 mins
  • Yield: 4-6 servings Green Bean Soup
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This Hungarian cream of green bean soup -- teifeles zoldbab leves -- can be eaten hot or cold. Either way, it's a delightful use of summer's bounty of green beans. You can make it with fresh beans any time of year, but there's something special about summer produce.

Makes 4 to 6 servings.

What You'll Need

  • 1 pound fresh trimmed green beans, cut into 2-inch pieces
  • 6 cups + 1/4 cup water
  • 1 teaspoon salt or to taste
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1/4 teaspoon pepper
  • 1/2 teaspoon sweet or hot Hungarian paprika
  • 1 cup sour cream

How to Make It

  1. In a Dutch oven or large saucepan, bring green beans, 6 cups water, and 1 teaspoon salt to a boil. Reduce heat to simmer, cover and cook until al dente.
  2. Meanwhile, in a medium skillet, make a roux (known as rantas in Hungarian) by browning the flour in the butter until it is a light amber color. Add pepper, paprika and 1/4 cup water to the skillet, stirring until smooth.
  3. Temper the sour cream mixture with a few ladles of hot green-bean cooking liquid. Then transfer to the pan with green beans, whisking until smooth. Simmer until broth thickens, 5 to 8 minutes, but do not let it boil. Serve hot or chilled.