Creamy Carrot White Bean And Pear Soup Food

CREAMY CARROT, WHITE BEAN, AND PEAR SOUP

Steps:

• Melt butter in heavy medium saucepan over medium heat. Add leeks and sauté until tender, about 10 minutes. Add 2 cups water, carrots, beans, pear and rosemary; bring soup to boil. Reduce heat to medium-low, cover and simmer until carrots are tender, about 15 minutes.
• Purée soup in 2 batches in blender until smooth. Return to saucepan; Thin with more broth or water to desired thickness. Season to taste with salt and pepper.
• Can be doubled.

5-INGREDIENT CREAMY WHITE BEAN SOUP

Steps:

• Heat a large Dutch oven or pot over medium-high heat. Add the sausage and break it up into small pieces with a wooden spoon, making sure the pieces sit in a single layer (if they don't, remove some and work in batches). Cook, stirring several times, until no longer pink on the outside and golden brown in places, about 10 minutes. Transfer to a plate with a slotted spoon.
• Add the onions to the pot. If there are lots of browned bits on the bottom that look like they might burn, add 2 tablespoons of broth and scrape the bottom with a wooden spoon. Cook the onions, stirring frequently and adding more broth to the bottom of the pot as needed, until completely tender, about 10 minutes. Add the white beans and remaining broth and bring to a boil. Reduce to a simmer and cook over medium heat until the beans split open, about 10 minutes.
• Use an immersion blender to puree the soup in the pot until completely smooth or carefully transfer the hot liquid to a blender to puree. Season the soup with salt. Serve the soup topped with the sausage.

CREAMY WHITE BEAN AND CARROT SOUP WITH ROSEMARY OIL

Steps:

• Cook the beans as directed in white-bean recipe. Drain the beans, but reserve the cooking liquid. Remove the herb stems and season with the salt and pepper. Place the beans in a food processor with 3 cups of the cooking liquid and puree until smooth. Add the remaining 1/4 teaspoon salt.
• Transfer the soup to a saucepan and place over medium heat until hot. Taste and season with additional salt and pepper if needed. Ladle the soup among 4 bowls and swirl 1/4 teaspoon of the rosemary oil into each. Garnish with a sprig of rosemary and serve.

CREAM OF CARROT, WHITE BEAN AND PEAR SOUP

Steps:

• Melt butter in heavy medium saucepan over medium heat. Add leeks and sauté until tender, about 10 minutes. Add 2 cups water, carrots, beans, pear and rosemary; bring soup to boil. Reduce heat to medium-low, cover and simmer until carrots are tender, about 15 minutes.
• Purée soup in 2 batches in blender until smooth. Return to saucepan; mix in half and half. Thin with additional water by 1/4 cupfuls, if desired. Season soup with salt and pepper. Rewarm if necessary. Ladle soup into bowls and serve.

SWEET POTATO & PEAR SOUP

Steps:

• In a pot, heat butter on medium heat. Add onion, carrot and celery and saute for 1 minute.
• Add sweet potatoes, pears and thyme and saute for about 2 minutes.
• Add paprika and chicken broth. Bring to a boil and simmer for 15 minutes or until sweet potato is soft.
• Puree in a blender or food processor until smooth.
• Return to pot. Add cream, maple syrup and lime juice. Simmer for 5 minutes.
• If soup is too thick add a little extra broth. Season with salt and pepper, adding more syrup or lime juice as needed.
• Can be made up to 2 days ahead of time.

CARROT AND WHITE BEAN SOUP

Steps:

• Cut garlic head in half crosswise; rub cut surfaces lightly with olive oil and wrap garlic in foil. Bake in a 400° regular or convection oven until garlic is soft when pressed, about 40 minutes. When cool enough to handle, pluck or squeeze garlic cloves from peel; discard peel.
• 2. Meanwhile, in a 6- to 8-quart pan over medium-high heat, cook onion in 1 tablespoon oil, stirring occasionally, until very limp, about 15 minutes (if onion starts to brown, reduce heat and add a few tablespoons of water). Sprinkle with salt and pepper.
• Add wine and stir often until most of the liquid is evaporated, 2 to 3 minutes.
• Add broth, saffron, and carrots. Bring to a boil over medium-high heat, then cover, reduce heat, and simmer until carrots are very tender when pierced, about 20 minutes.
• Add roasted garlic.
• In a blender or food processor, whirl mixture, in batches, until smooth.
• Return purée to pan over low heat; add beans and sherry. Cover and simmer, stirring occasionally, about 10 minutes.
• Add salt and pepper to taste.

CELERIAC AND PEAR SOUP

Steps:

• Saute onion in oil for about 5 minutes, add garlic and bay leaves.
• Cook for about another 5 minutes.
• Add the remaining ingredients and bring to a boil.
• Reduce heat and simmer for about 30 minutes or until vegetables are tender.
• Remove bay leaves and puree soup using a hand blender or food processor.
• Season with salt and pepper, serve hot.

CURRIED PEAR SOUP

Steps:

• Melt butter over medium heat in a large saucepan. Saute pears, onion, leek and garlic for 2 minutes.
• Add flour and curry powder, stir well, and saute another 2 minutes until pears soften.
• Add white wine and chicken stock. Bring to a boil, reduce heat and simmer until pears are very soft, 15-20 minutes. Puree with immersion blender.
• In small skillet, melt butter over medium heat. Saute scallion in butter 2 minutes, or until tender. Add sesame oil and honey. Remove from heat and stir in yogurt.
• Serve each bowl of soup with a tablespoon of the yogurt topping.