Wax Bean Soup

Heat butter in a large pot over medium heat until it foams, then add the chopped onions and sauté for 3-4 minutes until softened and fragrant.

Add the cut yellow wax beans to the pot and stir to coat them in the butter.

Pour in the chicken broth and bring the mixture to a boil, then reduce heat and simmer for 12-15 minutes until the beans are tender.

In a small bowl, whisk together the cornstarch with 3 tablespoons of cold water until smooth, creating a slurry with no lumps.

Slowly pour the cornstarch slurry into the simmering soup while stirring constantly to prevent lumping.

Gradually stir in the milk, mixing well to ensure a smooth and creamy texture throughout the soup.

Simmer for an additional 3-4 minutes, stirring occasionally, until the soup thickens slightly and reaches the desired consistency.

Season with salt and pepper to taste, then ladle the soup into bowls and garnish generously with fresh chopped chives before serving.