Cream of Carrot, White Bean and Pear Soup

• 2 tablespoons (1/4 stick) butter
• 1 cup thinly sliced leeks (white and pale green parts only)
• 2 cups (or more) water
• 1 1/2 cups thinly sliced peeled carrots
• 1 15- to 16-ounce can Great Northern beans, drained
• 1 cup coarsely chopped peeled pear
• 2 teaspoons chopped fresh rosemary or 1 1/2 teaspoons dried
• 1/4 cup half and half

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

butter, leeks, water, carrots, beans, peeled pear, fresh rosemary

Taken from www.epicurious.com/recipes/food/views/cream-of-carrot-white-bean-and-pear-soup-15540 (may not work)