Cream of Carrot, White Bean and Pear Soup
- Preparing Time: -
- Total Time: -
- Served Person: Serves 2, can be doubled
- 1/4 cup half and half
- 2 tablespoons (1/4 stick) butter
- 2 cups (or more) water
- Carbohydrate 73 g(24%)
- Cholesterol 42 mg(14%)
- Fat 16 g(25%)
- Fiber 16 g(66%)
- Protein 19 g(38%)
- Saturated Fat 10 g(49%)
- Sodium 909 mg(38%)
- Calories 497
Preparation 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.
Preparation 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.
