It is hard to believe summer has wound down and I am using the last of my green beans from my Hands and Hearts CSA, but I am! This cold soup has a consistency close to that of gazpacho. Creamy with texture. The pepper in this soup makes it a little spicy, a nice twist on a cold soup. Perfect for these late-fall work afternoons. This soup pairs well with roasted beet and feta salad and Colter’s Creek Juliaetta Rose. Ingredients 1 ½ pounds very fresh green beans 2 cups milk
While salad is my absolute favorite food, soup is a close second ~ especially on these erratic spring days when you can have sunshine one minute, hail the next followed by a dark clouds and an unexpected rainbow. This soup, easy to prepare, relatively quick, and extremely delicious, is a great addition to your spring menu. Simple ingredients. You might be asking, what is kombu? It is an edible kelp widely eaten in Asia. I like to use it in place of bay leaf in this soup.