The easiest soup in the world: Hungarian Cream of Green

Hungarian Cream of Green Soup

Today was a soup day.  It was overcast, and chilly–at least as chilly as Texas gets this time of year.  I was baking all day, and I wanted to make something warm but above all easy for my dinner.  So I turned to my old standby, Hungarian Cream of Green.

First let me say that I don’t know why this has “Hungarian” in its name–it certainly doesn’t scream Hungarian to me.  It has no paprika, for one thing, an ingredient that springs to mind when you say “Hungarian” and “soup” in the same sentence.  Maybe it’s the fact that you serve it with sour cream?  Anyway, by way of full disclosure–this is actually a cream of green bean soup, which doesn’t sound all that good.  I think most of my friends, who have had this soup, would agree that it is fantastic.  And the best part about it, apart from the flavor, is that you dump all the ingredients in a pot, all at the same time, and you cook it for 30 minutes and you puree it, and that’s all there is to it.

Here’s the way it starts out.  You put chicken broth (I use canned or reconstituted powdered), a roughly chopped onion, some potatoes cut into eighths, frozen French cut green beans, a stick of butter, and salt and pepper into a pot.  Bring it to a boil, turn back the flame to low, and add some dill.

add some dill about halfway through the cooking

Let the whole thing simmer for about 30 minutes, until the potatoes are soft.

the easiest method is to puree with a stick blender

My regular blender died a spectacular death this week, and I haven’t gotten a new one yet, so I used my handy-dandy stick blender to puree this soup right in the pot.  It worked beautifully, and there’s no blender to clean up.  Win!

Serve it with  more dill, sour cream (preferably) or plain Greek yogurt if you’d like to make it a little more healthy, and lots and lots of lemon juice.

For the proportions, here’s what I use: 6 cups chicken stock/broth; 2 large potatoes, peeled and cut up; 1 large onion, cut up; 1 1/2 bags (16 oz. size) frozen French cut green beans; 1 stick butter; dill, salt, pepper, and lemon juice to taste.  Top with sour cream and prepare to be warmed.

This recipe comes from the May edition of Bon Appetit magazine, 1981.  Just to put this into perspective, I got this recipe when my son Bryan was about a year old, and Bryan currently is the parent of an almost-two-year-old.  The fact that I’m still in love with this soup and have shared it with so many people is testament to its deliciousness.  It is, indeed, a keeper.

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2 Responses to The easiest soup in the world: Hungarian Cream of Green

  1. Patricia says:

    Hi! I’m hoping that wordpress sends you old comments.

    This soup was really great! I’m new to your blog, stumbled across it while looking for ideas about carnitas. You’re right, there are a million cooking blogs, but I really like your tone and your approach, and the balance between good, sensible fare and wild abandon (pineapple curd? Really?)

    So looking forward to seeing more, and wanted to let you know how much we liked the soup!

    • sbuent says:

      Thanks for the kind words! Here’s a free extra for you–with this soup, the absolute best accompaniment is lemon pepper croutons. Take some cheap white bread (really, the cheaper the better–store brand sliced works great). Cut off the crusts. Brush each piece liberally with melted butter, and sprinkle HEAVILY with Lawry’s Lemon Pepper seasoning. Cut the pieces in quarters, and put in a 350 oven until crisp, about 15-20 minutes. My friends who love this soup REQUIRE these croutons to go with it! Try it, and let me know how you liked them! I welcome feedback. 🙂

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