A delightful and creamy soup made with fresh green beans and a touch of savory spices.
Combine the chicken broth, chopped onion, green beans, and savory in a saucepan.
Chop the green beans into uniform pieces for even cooking.
Bring the mixture to a boil, then reduce the heat, cover, and simmer until the vegetables are tender.
Check the tenderness of the beans by piercing them with a fork.
Blend half of the vegetable mixture until smooth, then pour it into a bowl. Repeat with the remaining mixture.
Allow the mixture to cool slightly before blending to avoid splatters.
In the same saucepan, melt the butter over medium heat.
Use a whisk to ensure the butter melts evenly.
Whisk in the flour, then gradually add the milk, whisking until smooth.
Add the milk slowly to prevent lumps from forming.
Cook the mixture, stirring constantly, until it thickens and becomes bubbly.
Lower the heat if the mixture starts to stick to the pan.
Stir the blended vegetable mixture into the creamy base and heat through.
Stir gently to maintain the creamy texture.
Season the soup with salt and black pepper to taste.
Taste the soup before adding salt, as the broth may already be salty.
Serve the soup warm, garnished with a sprinkle of fresh herbs if desired.
Pair with crusty bread for a complete meal.
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