Green Bean Soup with Basil Butter
From The Tassajara Cookbook
Serves 6-8

The basil butter:
1—1-1/2 cups basil leaves, chopped
5 tablespoons softened butter
zest of one lemon (or peel thinly with vegetable peeler and mince finely)
juice of one lemon
1/4 t. salt

Pound the chopped basil leaves in a mortar with the salt to release their flavor.

Mix together with the butter, lemon zest, juice and salt.

Cover and set aside to develop in flavor while making the soup.

Leftover basil butter (ha!) can be used with cooked vegetables, potatoes, pasta or as a spread on bread.

The soup:

1 medum yellow onion, sliced or diced
1/2 cup scallions (including 4-5 inches of the green tops), chopped*
4 T. butter
1 t. salt
2 pounds green beans, tipped and sectioned (about inch-long)
2 quarts vegetable stock
1/2—1 c. cream (optional)
salt and freshly ground black pepper

*Tana's note: I do not use scallions. They overwhelm the soup.

Fry the onions and scallions in the melted butter over moderate heat. After several minutes, add the salt and continue cooking until they are completely soft. Set aside.

Cook the beans in boiling, lightly salted water until they are bright green and tender. Drain them in a colander set over a pot so you can save the water for the soup.

In a soup pot, combine the cooked onions and beans with 6 cups of the cooking water (make sure it's not too salty before you use it), vegetable stock, or fresh water. Bring to a boil, reduce the heat, and simmer for 15 minutes.

Purée the soup in a blender, or pass it through either a chinois or a fine sieve. [Tana's note: I purée and strain.] Return the soup to the soup pot, add the cream and more water or stock as necessary to bring the soup to the consistency you want.

Taste for salt. Serve each bowl with a spoonful of basil butter and a grinding of pepper.

Tana's note: you can make double the butter, add half to the soup, and still add a dollop to the bowls for garnish.