butter bean cream soup

[Guest guest]

looks light....

 

 

* Exported from MasterCook *

 

Butter Bean Cream Soup

 

Recipe By :Galia Sperber

Serving Size : 6 Preparation Time :0:00

Categories : Soups Vegetarian

{Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 quarts water

8 ounces cooked butter beans -- (canned)

1 large onion -- chopped

1 carrot -- whole

1 bunch fresh parsley -- whole

1 tablespoon butter or oil

1 teaspoon salt

Chopped fresh parsley

1/2 teaspoon pepper

Croutons

 

In a large pot with the water, add the beans, onion, whole carrot, and whole

parsley. Bring to the boil and simmer on medium heat for 40 minutes, covered.

Remove the carrot and parsley and, using a hand-held liquidizer or a blender,

liquidize the bean soup. Add the butter and salt and simmer for another 15

minutes. Then add the chopped parsley and pepper. Serve with croutons.

 

BOOK: The Art of Romanian Cooking

BY: Galia Sperber

Romanian cooking has been influenced by the invading Goths, Hungarians, Huns,

Barbarians, Tartars and Turks, which have left a great legacy of culture and

cuisine. Today, most food is a diverse combination of French, German, Greek and

Turkish elements that remain distinctly Romanian.

Hardcover, 201 pp. , $31.95.

 

Source:

" The Art of Romanian Cooking "

Copyright:

" 2002 Pelican Publishing Hardcover ISBN: 1565549295 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 68 Calories; 2g Fat (31.0% calories from

fat); 2g Protein; 9g Carbohydrate; 3g Dietary Fiber; 5mg Cholesterol; 595mg

Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fat.

 

NOTES : Puree of onion and bean soup seasoned with carrot and parsley.

 

Nutr. Assoc. : 0 1399 0 0 0 222 0 0 0 0