Green Bean Puree

Serves 4 to 6
1 pound green beans, cut up
2 cups eacb lamb and pork stock
1/2 cup sour cream
1-1/2 cups half-and-half cream
1 teaspoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon each white pepper and ground savory
Lemon slices
Minced fresh parsley

Cook beans in stock until tender; puree and cool. Beat sour cream with a little half-and-half, combine with puree and season with lemon juice, salt, pepper and savory. Add remaining cream. Chill, adjust seasonings and garnish with lemon slices and parsley.