Directions:
- Melt butter in heavy medium saucepan over medium heat. Add leeks and sauté 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.
- Purée 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1728.76 Kcal (7238 kJ) | ||
| Calories from fat | 878.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 97.61g | 150% | |
|---|---|---|---|
| Cholesterol | 254.14mg | 85% | |
| Sodium | 137.76mg | 6% | |
| Potassium | 3692.12mg | 79% | |
| Total Carbs | 168.92g | 56% | |
| Sugars | 18.12g | 72% | |
| Dietary Fiber | 51.75g | 207% | |
| Protein | 53.84g | 108% | |
| Vitamin C | 26.3mg | 44% | |
| Vitamin A | 2.1mg | 70% | |
| Iron | 12.6mg | 70% | |
| Calcium | 559.1mg | 56% | |
| Amount Per 100 g | |||
| Calories | 211.15 Kcal (884 kJ) | ||
| Calories from fat | 107.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.92g | 150% | |
|---|---|---|---|
| Cholesterol | 31.04mg | 85% | |
| Sodium | 16.83mg | 6% | |
| Potassium | 450.95mg | 79% | |
| Total Carbs | 20.63g | 56% | |
| Sugars | 2.21g | 72% | |
| Dietary Fiber | 6.32g | 207% | |
| Protein | 6.58g | 108% | |
| Vitamin C | 3.2mg | 44% | |
| Vitamin A | 0.3mg | 70% | |
| Iron | 1.5mg | 70% | |
| Calcium | 68.3mg | 56% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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