This recipe offers a creamy and flavorful green bean soup with a hint of lemon and tarragon.
Heat the butter in a medium skillet over medium heat. Add the green onions, shallots, and garlic, and sauté until they are tender and fragrant.
Ensure the butter doesn't brown to keep the flavors mild.
Peel and dice the potatoes. Cook them in boiling water until tender, then drain and set aside.
Cut the potatoes into even pieces for uniform cooking.
In a large saucepan, bring the vegetable broth to a boil. Add the green beans and cook until tender.
Cover the saucepan to speed up the cooking process.
Combine the cooked potatoes, green beans, and sautéed aromatics in the saucepan. Blend the mixture until smooth using an immersion blender or in batches with a countertop blender.
Leave some chunks if you prefer a textured soup.
Return the blended soup to the saucepan. Stir in the half and half, lemon juice, tarragon, and black pepper. Heat gently until warmed through.
Avoid boiling after adding the cream to prevent curdling.
Serve the soup hot, garnished with a sprinkle of fresh herbs or a drizzle of cream.
Pair with crusty bread for a complete meal.
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