Ingredients
2
tbsp (1/4 stick) butter
1
cup thinly sliced leeks (white and pale green parts only)
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
tsp chopped fresh rosemary or 1 1/2 tsp dried
Directions
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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