French-Cut Green Bean Soup

Delicious soup, serve hot or cold!

Need: 1 bag french style green beans, thawed
Onion, small dice
Celery, small dice
Butter
Flour
Chicken stock
Cream, 35%
S & P
Cayenne Pepper
Chives

Sweat the onions and celery in a bag pot with a couple tbsp of butter. Once the onion is almost translusent add the bag of the beans. Cover with lid and continue to sweat. Add s & p.
Add a couple tbsp of flour and stir with all the ingredients. Add enough chicken stock to just cover all the vegetables. Stir and let come up to a boil and thicken. Pour half of the soup either into a blender or food processor. Pulse it all up and add back to the soup.
Check consistancy and taste. Add s & p if necessary. Now add just enough cream to slightly change the colour and texture. Soup may become a bit thinner, if necessary, add a couple tsp of corn starch with cold water and add to the boiling soup until desired thickness. Double check taste.
In a seperate bowl, preferrably chilled, metal bowl, add about 1/4 cup of 35% cream. Whip with wire wisk until just before stiff peaks. Add enough cayenne pepper to taste and continue to whip until stiff peaks.
To plate, just ladle some soup into a bowl, top with a quenielle of the cayenne whipped cream, or just a dollop. Top with finally chopped or sniped chives.