How to make it

  • Melt butter in heavy saucepan over medium heat. Add leeks and saute until tender about 10 minutes.
  • Add 2 cups water, carrots, beans, pear and rosemary; bring soup to a boil.
  • Reduce heat to medium-low, cover and simmer until carrots are tender, about 15 minutes.
  • Puree soup in 2 batches in blender until smooth.
  • Return to saucepan; mix in cream.
  • Thin with additional water if desired. Season with salt and pepper.

Reviews & Comments 1

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  • cmon68 10 years ago
    This looks simple and delicious. Will try!
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