Creamy White Bean Soup with Leeks

Ready in 1 hour

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; white beans, rinsed
1/4 ts Dried tarragon
2 c Chicken broth
3/4 c Half-and-half
1 tb Fresh Lemon Juice
; part of leek
3 Garlic; minced
3 tb olive oil
Three; (19-ounce) cans
; well in a sieve
1/4 ts Dried hot red pepper flakes;
2 c Thinly sliced washed white

Original recipe makes 1 servings



In a blender puree the beans in batches with the tarragon and the broth and strain the puree through a fine sieve into a bowl, pressing hard on the solids. In a large saucepan cook the leek, the garlic, and the red pepper flakes in the oil over moderately low heat, stirring occasionally, until the leek is softened and begins to turn golden. Add the puree, the half-and-half, the lemon juice, and salt to taste and simmer the soup, stirring, for 5 minutes. Makes about 5 1/2 cups, serving 6 as a first course. Gourmet November 1991

Calories Per Serving: 1780 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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