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Categories:Viewed: 34 - Published at: 4 years ago
Ingredients
- three 19-ounce cans white beans, rinsed well in a sieve
- 1/4 teaspoon dried tarragon
- 2 cups chicken broth
- 2 cups thinly sliced washed white and pale green part of leek
- 3 garlic cloves, minced
- 1/4 teaspoon dried hot red pepper flakes, or to taste
- 3 tablespoons olive oil
- 3/4 cup half-and-half
- 1 tablespoon fresh lemon juice
Method
- In a blender puree the beans in batches with the tarragon and the broth and strain the puree through a fine sieve into a bowl, pressing hard on the solids.
- In a large saucepan cook the leek, the garlic, and the red pepper flakes in the oil over moderately low heat, stirring occasionally, until the leek is softened and begins to turn golden.
- Add the puree, the half-and-half, the lemon juice, and salt to taste and simmer the soup, stirring, for 5 minutes.
