| Cut Beans into 1" pieces. Cook beans in stock and add
salt, garlic and vinegar. Simmer, uncovered for 15 min.
Remove from heat and prepare roux: saute onion in
butter until translucent. Add paprika, parsley and
flour. Cook, stirring constantly, for 3 minutes. Dilute
with 1/2 cup green bean broth, then stir in 3 1/2 cup
broth, adding more water if necessary. Add beans and
simmer for 10 minutes. Let cool, and remove garlic. Mix
2 tablespoons of soup into the sour cream, then slowly
pour that mixture into the rest of the soup. Bring back to
simmer and serve. |