Cream of Carrot, White Bean and Pear Soup |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
|
The creamy soup would be great with large sesame-coated breadsticks and a spinach salad with marinated mushrooms. Baked apples and oatmeal-raisin cookies are nice after. This recipe can be prepared in 45 minutes or less. 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 |
Directions:
1. 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.
2. 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.
|
|