Spice up any of your favorite soups with a drizzle of Chili Beak oil on top. This creamy soup can be a great starter before your grilled chicken or a smoked salmon
2 Bunches of fresh cilantro (set a side a little bit for garnish)
2 Cups of green beans
1 (32oz) pack low-sodium-fat vegetable broth
2 Tbsp butter
2 Tbsp flour
1 (8oz) package reduce-fat cream cheese
1 pint sour cream
2 cloves of garlic
1/2 tsp sea salt
1 Tbsp of Chili Beak
1/2 tsp black pepper
In a food processor or blender puree the cilantro, garlic and green beans with one cup of the broth; blend to smooth.
In a large saucepan melt the butter over medium heat and whisk in the flour; you will create a roux. Slowly add the remaining broth, whisking to smooth (the consistency should be a little thick), keep whisking for 2 minutes, then add the cream cheese, allow to the cheese to be very well incorporate then add the cilantro/green bean mixture, sea salt, black pepper and chili oil. Lower the heat, Add the sour cream and cook for another 7 minutes. Once you serve your creamy soup into bowls you can garnish with a drizzle of Chili Beak and sprinkle some cilantro.