Puree of Green Bean Soup

This green bean soup comes together entirely in the microwave, which sounds unorthodox but actually works well for a quick pureed vegetable soup. The beans and onions cook in just a few minutes, then everything gets blended smooth with milk and chicken broth for a velvety, light bowl.

A small amount of flour goes into the blender with the liquids. It thickens the soup just enough to give it body without making it heavy or starchy. You’re not making a roux here; the flour disperses evenly in the blender and sets during the final minute of reheating.

The flavor is clean and green, with the onion providing a savory backbone. Whole chives laid across the top add a mild allium bite and a pop of color against the bright green puree.

Chef Tips

• Don’t overcook the beans. You want them tender but still bright green. Mushy beans blend into a dull, khaki-colored soup.
• Let the mixture cool slightly before blending. Hot liquids expand in a blender and can pop the lid off. Leave the center cap cracked and cover with a towel.
• For a silkier texture, strain the puree through a fine-mesh sieve after blending.

Variations

• Replace the chicken broth with vegetable broth for a vegetarian version.
• Stir in a squeeze of lemon juice before serving to brighten up the flavor.
• Swirl in a spoonful of crème fraîche or sour cream for extra richness.