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Categories:Viewed: 76 - Published at: 4 years ago
Ingredients
- 2 tablespoons (1/4 stick) butter
- 1 cup thinly sliced leeks (white and pale green parts only)
- 2 cups (or more) water
- 1 1/2 cups thinly sliced peeled carrots
- 1 15- to 16-ounce can Great Northern beans, drained
- 1 cup coarsely chopped peeled pear
- 2 teaspoons chopped fresh rosemary or 1 1/2 teaspoons dried
- 1/4 cup half and half
Method
- Melt butter in heavy medium saucepan over medium heat.
- Add leeks and saute until tender, about 10 minutes.
- Add 2 cups water, carrots, beans, pear and rosemary; bring soup to boil.
- Reduce heat to medium-low, cover and simmer until carrots are tender, about 15 minutes.
- Puree soup in 2 batches in blender until smooth.
- Return to saucepan; mix in half and half.
- Thin with additional water by 1/4 cupfuls, if desired.
- Season soup with salt and pepper.
- Rewarm if necessary.
- Ladle soup into bowls and serve.
