Can be prepared in 45 minutes or less.
Recipe information
Yield
Makes about 5 1/2 cups, serving 6 as a first course
Ingredients
three 19-ounce cans white beans, rinsed well in a sieve
1/4 teaspoon dried tarragon
2 cups chicken broth
2 cups thinly sliced washed white and pale green part of 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.
