1 medium onion (100 g) finely chopped
1/3 cup of salted butter (40 g) diced
2 tablespoons of olive oil
500 g of fresh or frozen snap beans
2 vegetable bouillon tablets dissolved in 4 cups of boiling water (960 ml)
1/2 cup of milk (120 ml)
1 bay leaf
1/2 teaspoon of salt
Fresh parsley leaves for garnish
1 medium onion (100 g) finely chopped
1/3 cup of salted butter (40 g) diced
2 tablespoons of olive oil
500 g of fresh or frozen snap beans
2 vegetable bouillon tablets dissolved in 4 cups of boiling water (960 ml)
1/2 cup of milk (120 ml)
1 bay leaf
1/2 teaspoon of salt
Fresh parsley leaves for garnish
In a medium saucepan, cook the onion and butter over low heat, stirring occasionally, until the butter is melted (about 5 minutes)
Add the snap beans and vegetable bouillon, cover, increase the heat to medium, and cook until the snap beans are tender (about 15 minutes)
Transfer the mixture to a blender and blend until smooth
Return the mixture to the saucepan, add the milk, bay leaf, and salt, stir, and simmer over medium heat for about 2 minutes
Serve hot, garnished with fresh parsley leaves
The soup serves six and has approximately 130 calories per serving.
