Ingredients
2 T butter
8 oz. green beans trimmed
1 garlic clove, crushed
scant 2 c. vegetable stock
1/2 c. grated parmesan cheese
1/4 c. half and half
salt and pepper
2 Tbs. chopped fresh parsley to garnish
Preparation
Melt butter. Add green beans and garlic and cook for 2 - 3 minutes over medium heat stirring frequently. Stir in the stock and season with salt and pepper. Bring to boil, simmer, uncovered for 10 to 15 minutes until beans are tender. Pour soup into a blender and process until smooth. Return to pan and reheat gently. Stir in the Parmesan and cream. Sprinkle with the parsley and serve immediately.
