Green bean and Parmesan Soup

Ok this one you can eat as it is or strain it for a clearer looking, otherwise you will have little bits of green bean in it.

2tbspn butter
8 oz green beans trimmed to 1/2" (its best if you use the fresh baby green beans)
1 garlic clove chopped finely
2 c chicken stock
1/2 c grated parmesan cheese
1/4 c cream
salt and pepper to taste
2tbspn chopped fresh parsley

Melt the butter in a medium pan. Add the green beans and cook over medium heat for  5 minutes. Add garlic and cook for 2 minutes more stirring frequently.Add stock and bring to a boil. Turn down the heat to a simmer and cook for 10 to 15 minutes. Til the beans are tender. You want the green beans to be really soft and tender. Puree the soup( stick blender).Return to heat and reheat slowly. Stir in Parmesan cheese. Add salt and pepper to taste. Stir in cream and top with Parsley. Serve hot. If you want to strain the soup do it before you add the cream.  You can also sub celery for this recipe. If you do that, you do want to strain the soup before the cream.

Happy Eating.