Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3              Whole  cans white beans -- (19-ounce) rinsed
                        well in a sieve
     1/4      Teaspoon  dried tarragon
  2               Cups  chicken broth
  2               Cups  thinly sliced washed white and pale green
  1               part  leek
  3                     garlic cloves -- minced
     1/4      Teaspoon  dried hot red pepper flakes -- or to taste
  3        Tablespoons  olive oil
     3/4           Cup  half-and-half
  1         Tablespoon  fresh lemon juice

Preparation:

In a blender purée the beans in batches with the tarragon and the broth and strain the purée 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 purée, the half-and-half, the lemon juice, and salt to taste and simmer the soup, stirring, for 5 minutes.

Nutritional Information:

508 Calories (kcal); 44g Total Fat; (76% calories from fat); 12g Protein; 19g Carbohydrate; 0mg Cholesterol; 1546mg Sodium