Green Bean Soup with Lemon Chive Butter Do not be fooled - while the ingredients to this soup sound boring and ordinary, it is ANYTHING but ordinary! It is absolutely delicious and fresh and wonderful. As good cold as hot, although if you make it cold, make a little lemon-sour cream to top it with and a sprinkle of chives instead of the lemon-chive-butter.

Simple enough for a light summer meal; elegant enough for a first course of a dinner. Simple to make (half-hour, tops), easy to make ahead, and if you make it to serve to someone sick who needs extra calories, feel free to stir in cream, half-and-half and/or whole milk yogurt to fatten it up.

Green Bean Soup with Lemon Chive Butter

Serves 8

Lemon Chive Butter:
1/2 cup chopped fresh chives or green onion
1/3 cup unsalted butter
Grated peel of one lemon
Juice of one lemon
1 small garlic clove, minced
1/4 tsp. salt

1 onion, chopped
3 Tbs. unsalted butter
1 1/2 lb. green beans, trimmed and chopped
4 cups chicken stock
1/2 tsp. salt (or more to taste)
1 cup whipping cream
Freshly ground pepper

To make lemon chive butter, combine the first five ingredients in blender or food processor. Set aside.
To make the soup, cook the onion in the remaining butter until tender and fragrant. Add the beans and cook for about 5 minutes.
Add the chicken stock and salt. Bring to a boil, reduce the heat and cook until the beans are tender, about 15 minutes.
Puree the soup in the blender, food processor or food mill. Return to the pot, add the cream, heat thoroughly and season with pepper. Serve with a spoonful of lemon chive butter on each serving.

Source of recipe - Wonka