| How To Cook: |
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1. String and slice French beans (frozen beans may be used).
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2. Prepare a quart of good stock with veal or pork bones and any fresh green vegetables.
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3. Strain the liquid, add the beans with seasoning and cook until tender.
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4. Thicken with a roux made with flour and lard.
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5. Stir into the soup and add a finely chopped onion, a little chopped parsley, a spoonful of red paprika and one crushed clove of garlic (optional).
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6. Cook for a few minutes.
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7. Just before serving, after removing from heat, add a gill of sour cream.
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TIP:
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Cooked pasta in small pieces may be added if liked.
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