1/2 pound potatoes, peeled and cut in 1/2 inch pieces
1 cup chopped yellow onions
1 pound fresh green beans, trimmed and cut into 1-inch pieces, or two 10 ounce packages frozen green beans
2 1/2 cups vegetable stock
1/2 cup dry white wine
2 tablespoons fresh savory leaves
1/4 teaspoon ground black pepper
1 cup half-and-half cream or evaporated skim milk
In a saucepan, combine the potatoes, onions, beans, stock, wine, 1 tablespoon of the savory, salt, black pepper. Bring to a boil over medium heat, cover, reduce heat to low, and simmer for 30 minutes until vegetables are very tender. Puree in a blender or food processor. Return to the pan, stir in cream, and heat on low. Serve immediately or refrigerate and serve chilled. Garnish with remaining savory leaves, minced, and grated Parmesan cheese, if desired.
Yield 6 to 8 servings.
