Ice-cold Green Bean Soup with Dill Yogurt

Name: Ice-cold Green Bean Soup with Dill Yogurt
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Magyaros
Ingredients: 1 kg green or wax beans; 1.5 liters broth; 1 head (approx. 100 g) onion; 2 cloves garlic; 3 tablespoons extra virgin olive oil; Salt; Pepper; 1 tablespoon good quality paprika; 2 tablespoons white wine vinegar; Fresh dill; 200 ml mascarpone; 200 ml Greek yogurt

4 servings

Buy all ingredients right below the recipe

INGREDIENTS

1 kg green or wax beans
1.5 liters broth
1 head (approx. 100 g) onion
2 cloves garlic
3 tablespoons extra virgin olive oil
Salt
Pepper
1 tablespoon good quality paprika
2 tablespoons white wine vinegar
Fresh dill
200 ml mascarpone
200 ml Greek yogurt

PREPARATION

1
Cook the beans in boiling salted broth for 3-4 minutes until crisp, then remove and refresh in salted ice water.
2
Sauté the finely chopped onion and crushed garlic in two tablespoons of olive oil, then add a quarter of the beans and steam until completely soft. Pour in the broth, add the mascarpone, season with salt and pepper, and blend thoroughly until creamy, then strain through a fine sieve.
3
Finely chop the dill with half a clove of garlic and a pinch of salt, then mix with the Greek yogurt.
4
When serving, season the ice-cold soup with a little white wine vinegar, and garnish with the blanched cold green beans and dill yogurt.

Tip

If using yellow beans, it is not necessary to blanch them as they will not lose their color. The soup can also be made with other vegetables. For souring, you can also use fermented cucumber juice.

Pataky Péter

Péter enjoys exploring the world's thousand-flavored playground alongside classic Hungarian dishes. Currently, he utilizes his knowledge as a chef, restaurant consultant, in cooking shows, and as a co-owner of a sous vide meat processing plant. Taste his delicacies!