Cream Of Carrot White Bean And Pear Soup |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 2 |
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An elegant comfort soup for two (recipe can be doubled). Great served with warm breadsticks and a salad. Ingredients:
2 tbsp. butter |
1 cup thinly sliced leeks (white and pale green parts) |
2 cups (or more) water |
1 1/2 cups thinly sliced peeled carrots |
1 15 to 16 oz. can great northern beans, drained |
1 cup coarsely chopped peeled pear |
2 tsp. chopped fresh rosemary or 1 1/2 tsp. dried |
1/4 cup whipping cream |
Directions:
1. Melt butter in heavy saucepan over medium heat. Add leeks and saute until tender about 10 minutes.
2. Add 2 cups water, carrots, beans, pear and rosemary; bring soup to a boil.
3. Reduce heat to medium-low, cover and simmer until carrots are tender, about 15 minutes.
4. Puree soup in 2 batches in blender until smooth.
5. Return to saucepan; mix in cream.
6. Thin with additional water if desired. Season with salt and pepper.
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