Cream of Carrot, White Bean and Pear Soup
| 2 | Tbs. butter | 1 | (15 oz.) can white beans, drained |
| 1 | C. thinly sliced leeks or yellow onion | 2 | C. coarsley chopped pear |
| 2 | C. veggie broth | 1 | Tbs. chopped fresh rosemary |
| 1 | C. white wine | 1/4 | C. half & half |
| 1-1/2 | C. thinly sliced, scrubbed carrots | | salt & pepper to taste |
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Melt butter in heavy med. saucepan over med. heat. Add leeks
or onions and saute until tender, about 8 min. Add broth,
wine, carrots, beans, pear, and rosemary. Bring soup to boil.
Reduce heat to med-low, cover and simmer until carrots are
tender, about 15 min.
Puree soup in batches in blender until
smooth. Return to saucepan, mix in half & half. This if needed
with water or broth. Season with salt and pepper to taste. May
be served with a dollop of sour cream or plain yogurt in each
bowl if desired.
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