Try this Creamy White Bean Soup with Leeks recipe, or contribute your own.
Suggest a better descriptionIn 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
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Serving Size: 1 Serving (1767g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1780 | ||
Calories from Fat: 1414 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 157.1g | 210 % | |
Saturated Fat 92.4g | 462 % | |
Monounsaturated Fat 49.6g | ||
Polyunsanturated Fat 6.6g | ||
Cholesterol 470.1mg | 145 % | |
Sodium 2380mg | 82 % | |
Potassium 1866mg | 49 % | |
Total Carbohydrate 60.5g | 18 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 60.1g | ||
Protein 40.8g | 58 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1780
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