- 300g tuna, drained
- 200g cut green beans in the can (fisolen for the german people)
- 2 tablespoons onion, finely chopped
- 2 tablespoons butter
- 1/2 cup chicken broth
- 3/4 cup heavy cream
- Salt and pepper, to taste
- Xanthan gum, optional
- 100g cheese, shredded
Preparations
- Drain the beans well. Meanwhile, sauté the onion in the butter until very soft and starting to brown a bit. Add the broth; bring to a boil.
- Let the liquid reduce by half, then stir in the cream. Bring back to a boil. Turn down the heat a bit and cook until reduced and thickened, stirring frequently and watching closely so it doesn't boil over. Season to taste.
- Stir the tuna and the green beans into the soup mixture. Add salt and pepper, if needed. Mix in the cheese; put into a 1 1/2 - 2 quart casserole. Bake for twenty minutes until its bubbly and has a brown bottom. It won't be completely thick.
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