1 tablespoon olive oil
1 medium onion, chopped
1 garlic clove, smashed
2 carrots, peeled and sliced
8 ounces green beans, snapped in half
Salt and pepper
16 ounces (2 cups) vegetable or chicken stock or water
3 ounces (about 1/2 cup) toasted almonds (any almond is fine:
slivered, chopped, whole)
1-2 teaspoons sherry vinegar
Heat the oil in a 4-quart saucepan. Add the onions, garlic and carrots, and cook over medium heat, stirring occasionally, until softened and very lightly golden. Add beans to the pot, season with salt and pepper and cook for 5 minutes, stirring occasionally.
Pour in the stock, bring to a simmer, cover and cook for 30 minutes, until all the vegetables are soft.
Remove from heat and let cool slightly. In a blender, purée the soup vegetables with the almonds until smooth. Add 1 teaspoon of sherry vinegar, taste, adjust the seasoning with more vinegar, salt or pepper. Reheat if serving warm, or chill overnight. Add more stock or water to get the "soupy" texture you prefer.