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.
Recipe information
Yield
Serves 2, can be doubled
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
Preparation
Step 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.
Step 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.
