Cream of Carrot, White Bean and Pear Soup Recipe

Cream of Carrot, White Bean and Pear Soup Recipe

  • 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
  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.
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