Green onion and string bean puree soup

Take a bunch of green onions, weighing about 300 grams, wash them and chop them randomly, it doesn't matter if you blend them.

In a suitable pot, heat olive oil (leave some for the croutons) and add our chopped onions and frozen string beans to the oil, you don't have to defrost them. Stir and simmer the vegetables for about a minute.

Pour broth, vegetable or chicken, into the vegetables and bring our soup to a boil. Then reduce the heat and cook the soup for about five to seven minutes, the beans should be easily pierced with a knife. Season the soup with salt and pepper to taste. Blend the finished soup with an immersion blender until smooth.

Cut ciabatta or baguette into slices and brush them with olive oil using a brush. Toast the croutons in a toaster or under the grill of the oven. Optionally, you can lightly rub the croutons with a clove of garlic or sprinkle them with chopped green garlic. Serve the soup with croutons, sprinkled with fresh mint leaves. Don't be afraid of this combination, mint goes well with legumes.