1 sm. onion, chopped
1 clove garlic, minced
2 tbsp. bacon drippings or butter
4 c. rich chicken stock
1/2 tsp. salt
Dash of nutmeg
1/4 tsp. black pepper
1 tsp. dried summer savory
1 lb. fresh green beans
1/2 c. evaporated milk
2 tbsp. butter

Saute onion and garlic in bacon drippings. Add chicken stock and seasonings. Bring to a boil. Add green beans which have been cut in small pieces. Reduce heat; cover and cook until beans are fork tender. Puree in blender. (If desired do not puree all pieces of beans.) Add evaporated milk and butter. Reheat and serve. Serves 4.