There are few holiday dishes so polarizing as green bean casserole. If it was part of your usual Yuletide feast growing up, the stuff is sacrosanct and utterly essential to holiday joy. The bulk of it -- the french-cut green beans, cream of mushroom soup and French-fried onion strings -- must come blopping and clattering from cans and be baked in a casserole until it resembles a roiling green bog topped with a dry moss of frizzled onion straws. There are always seconds, and there's hardly ever any left over for a midnight refrigerator picnic.
If you didn't grow up with it skulking on the holiday table, good gravy, does that stuff look ten-foot-pole nasty.
What's a better meal on those cold winter days than soup? Of course, with temps around 45 to 50 in Boston today, I
can't really say "cold winter days" (to me there aren't many things more depressing than a warm day in
January), but soup is always good, right?
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