Cream Of Carrot, White Bean And Pear Soup
Serves: 6
Kirstin Bosco
1 January 1970
Based on User reviews:
62
Spice
38
Sweetness
52
Sourness
35
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
2 tbsps
Butter (1/4 stick)2 cups
Water (or more)1.5 cups
Peeled Carrots (thinly sliced)2 tsps
Rosemary (chopped fresh)Directions:
1
Melt butter in heavy medium saucepan over medium heat
2
Add leeks and sauté until tender, about 10 minutes
3
Add 2 cups water, carrots, beans, pear and rosemary; bring soup to boil
4
Reduce heat to medium-low, cover and simmer until carrots are tender, about 15 minutes
5
Purée soup in 2 batches in blender until smooth
6
Return to saucepan; mix in half and half
7
Thin with additional water by 1/4 cupfuls, if desired
8
Season soup with salt and pepper
9
Rewarm if necessary
10
Ladle soup into bowls and serve
11
Melt butter in heavy medium saucepan over medium heat
12
Add leeks and sauté until tender, about 10 minutes
13
Add 2 cups water, carrots, beans, pear and rosemary; bring soup to boil
14
Reduce heat to medium-low, cover and simmer until carrots are tender, about 15 minutes
15
Purée soup in 2 batches in blender until smooth
16
Return to saucepan; mix in half and half
17
Thin with additional water by 1/4 cupfuls, if desired
18
Season soup with salt and pepper
19
Rewarm if necessary
20
Ladle soup into bowls and serve