Hungarian Heritage Review, 1987 (16. évfolyam, 1-12. szám)
1987-06-01 / 6. szám
®l|c Culinary ,Art of |33ungarg CREAM OF GREEN BEAN SOUP 8 servings 1-1/2 pounds fresh green beans or wax beans, cleaned and diagonally cut into 1- to 1-1/2 inch-pieces 1 teaspoon granulated sugar 1 clove garlic, mashed 1 teaspoon salt 1/4 teaspoon black pepper 2 quarts chicken stock, or enough canned chicken broth, diluted according to directions, to make 2 quarts 1 tablespoon chopped parsley 1 tablespoon finely minced onions 1/2 teaspoon dried or 1 teaspoon fresh tarragon 1/2 cup 4% white vinegar 2 cups milk 1 tablespoon cornstarch 4 tablespoons all-purpose flour 2 tablespoons freshly chopped parsley for garnish 1 cup sour cream Salt and pepper to taste 1. Mash the garlic with the 1 teaspoon salt. In a large soup pot, place the beans, sugar, mashed garlic, black pepper, and just enough stock fom the 2 quarts to cover the beans. Cover the pot and bring to a vigorous boil. 2. Add the balance of thestock.cupbycup.sothatthesoupcontinuesboilingandisjust under the boiling point after all the stock has been added. 3. Mix the milk with the flour and cornstarch. 4. Add the minced onions and the 1 tablespoon of chopped parsley and, using a wooden spoon, stir in the milk-flour-starch mixture. 5. In a small saucepan, bring the vinegar to a boil. Drop in the tarragon and immediately remove the pan from the heat. Let the tarragon steep in the vinegar until cool. Then pour the liquid through a fine sieve into the soup and discard the tarragon particles. 6. Keep the soup gently boiling until the beans are tender but still firm. Correct theseasoning with salt and pepper. 7. Just before serving, place the soup in a tureen and dot the surface with teaspoonfuls of sour cream sprinkled with the freshly chopped parsley. Cooking the beans with the mashed garlic and sugar in very little liquid intensifies the grean bean taste. Tarragon would never taste the way it should ifit were simply sprinkled into the soup; steeping it in hot vinegar releases all its flavor and fragrance, regardless of whether it is fresh or dry. It is desirable to have small lumps of sour cream in this soup. Therefore, you do not stir the sour cream into the liquid, but simply add it to the hot soup. In this way you get a third texture, in addition to the liquid part of the soup and the beans. If you wish to eat the soup cold the next day, then change the ingredients as follows: Increase the 1 tablespoon cornstarch to 3 tablespoons, and the 4 tablespoons all-purpose flour to 5 tablespoons. Don’t add the sour cream until the soup is almost cold, then mix evenly and completely, and chill overnight. For a copy of the puliszka recipe, please send a self-addressed, stamped envelope, marking the lower left corneC'Puliszka”, to meat The Bakery Restaurant, 2218 N. Lincoln Avenue, Chicago, IL 60614. JUNE 1987 HUNGARIAN HERITAGE REVIEW 29
