Creamy White Bean Soup With Leeks

Course : Soups
Serves: 6
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3 Whole cans white beans -- (19-ounce) rinsed well in a sieve
1/4 Teaspoon dried tarragon
2 Cups chicken broth
2 Cups leek thinly sliced washed white and pale green parts
1 pieces leek
3 cloves garlic -- 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 / Directions:

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

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