Green Bean and Garlic Soup
3 cups Vegetable Stock, 1 pound Green Beans, topped and tailed, 4 tbsp Creme Fraiche or Sour Cream, 2 medium sized potatoes, 1 small onion chopped, 1 tbsp olive oil, 3-4 cloves of roasted garlic, Salt and pepper to season
Peel and dice the potatoes into 1 inch cubes. Gently sauté in olive oil with the finely chopped onion. When the potato has softened and the onion is translucent add the green beans which must be destringed, topped, tailed and chopped! Add the vegetable stock and on a medium heat allow to simmer for 15 minutes with the lid on. Stir occasionally. Take your roasted garlic cloves and squeeze the soft contents into the soup. Gently simmer for another 5 minutes. Add a pinch of salt and pepper to taste. Turn off the heat and allow to cool for a few minutes. Using a hand blender, or a liquidizer, puree the soup till it is smooth. Stir in the creme fraiche/Sour Cream and serve.