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Tangy, Creamy String Bean Soup

3 tablespoons flour
2 1/2 cups milk
1 cup sour cream
1 pound fresh green beans, trimmed
salt to taste
1/4 cup white wine vinegar


Stir the flour and 1/4 cup of the milk together in a saucepan until no lumps remain. Stir in the remaining milk and sour cream. Bring to a simmer over medium-high heat, then reduce heat to medium-low, and simmer for 15 minutes. Add the green beans, and cook until tender, about 5 minutes. Stir in the vinegar, and season to taste with salt before serving.

Source: allrecipes.com