Creamy Green Bean, Leek & Fresh Basil Soup

3-4
Servings
10m
Prep Time
25m
Cook Time
35m
Ready In


"A good soup to use up your large crop of summer's green beans, leeks and fresh basil"

Original recipe yields 3-4 servings
OK

Nutritional

  • Serving Size: 1 (709.4 g)
  • Calories 418.6
  • Total Fat - 22.2 g
  • Saturated Fat - 12.3 g
  • Cholesterol - 114.4 mg
  • Sodium - 2338.3 mg
  • Total Carbohydrate - 33.6 g
  • Dietary Fiber - 7 g
  • Sugars - 7 g
  • Protein - 25.3 g
  • Calcium - 113.2 mg
  • Iron - 4 mg
  • Vitamin C - 34.1 mg
  • Thiamin - 0.3 mg

Step 1

Melt the butter in a large saucepan. Add the leeks and garlic. Stir over medium heat until the leeks are tender. Pour in the chicken broth. Add the potatoes and green beans. Bring to a gentle boil. Cover the saucepan and cook for 20 minutes or until the potatoes and green beans are tender. Stir in the basil and cook, uncovered, for 5 minutes.

Step 2

Pour into the container of a blender or processor and whirl until smooth. Return to the saucepan and blend. Blend in the cream and place over medium heat. Warm gently, but do not allow the soup to boil. Ladle into soup bowls and garnish with slices of raw mushrooms.

Tips & Variations


No special items needed.

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