Cream of Potato - Green Bean Soup
1/2 lb of fresh green string beans
3 medium sized potatoes
1/4 cup chopped carrots
2 tablespoons flour, then an additional 1-1/2 tablespoon flour
Few sprigs of dill weed
Salt and pepper to taste
1 small onion
1/2cup sour cream
2 tablespoons butter
Optional: if not meatless add some cut up and slightly fried bacon or 3-4 tablespoon real bacon bits to pot.
Add the carrots, cut the green beans into short pieces and dice the potatoes, cook them in 1/2 gallon of water. Bring to boil and simmer about 20 or 25 minutes until vegetables are tender. Saute the sliced onion in the butter, bacon drippings, or chicken fat, until slightly browned, gradually stir in 2 tablespoon flour, stirring until lightly browned, add some of the hot juice from potato, carrot and bean pot and make a milky paste then stir it into the main soup pot. Make another paste using 1-1/2 tablespoons flour and 1/2 cup sour cream then add while stirring it into the simmering bean and potato pot. Allow cooking a few minutes until thoroughly blended, but do not boil. Add the minced dill the last few minutes of cooking. Season with salt and pepper.
Makes 4 soup bowl servings