Ingredients
- 1 tablespoon olive oil
- 1 small onion chopped
- 5 green onions sliced
- 1 celery stick chopped
- 3 cloves garlic minced
- 2 medium russet potatoes peeled and diced
- 4 cups vegetable broth plus more if needed
- 2 pounds fresh green beans trimmed and cut into 1-inch pieces
- Salt and pepper to taste
- 1/2 cup heavy cream
- 1 1/2 tablespoons lemon juice
- Fresh parsley chopped for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Sauté the onion, green onions, and celery for about 5 minutes until soft.
- Add the garlic and diced potatoes to the pot, stirring for about 1 minute to release their flavors.
- Pour in the vegetable broth and add the green beans. Bring the mixture to a boil, then reduce the heat, season with salt and pepper, and let it simmer for 30-40 minutes until all the vegetables are tender.
- Use an immersion blender to blend the soup until it's completely smooth or has some chunks left, as desired.
- Stir in the heavy cream and lemon juice. If the soup is too thick, add more broth or cream to thin it out. Adjust the seasoning if needed, and remove the pot from the heat.
- Ladle the soup into bowls, garnish with chopped fresh parsley, and serve hot.
