Title: Soupa fasolakia freska (krema)
 Categories: Soups, Greek
      Yield: 6 Servings
 
      6 tb Vegetable shortening
      2 ea Med. onions, minced
      4 c  Cleaned chopped green beans
    1/2 c  Chopped carrots
      2 ts Chopped parsley
     12 c  Meat stock
      4 tb Flour
           Salt & pepper to taste
      2 tb Sweet butter
           Croutons
 
     Put half of the vegetable shortening into a lge. pot, heat; saute
  onions until light golden color.  Add beans, carrots, parsley and
  saute. Add 10 c. of the stock. Cover pot and cook at a low boil until
  vegs. are tender (abt. 45 min.).  Pass soup through strainer or
  blender, then return to the pot. In another smaller pot, heat
  remaining shortening, then slowly add flour, stirring until well
  blended. Add remaining hot broth and continue to stir until sauce
  thickens, then season with salt and pepper. Remove sauce from heat
  and swirl in butter. Return bean puree to heat, bring to a quick
  boil, then stir in the sauce.  Mix well and serve hot, with croutons
  if desired.
  
     NOTE:  If soup is too thick, thin it by adding more hot broth.