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Soy Bean Soup, Bistro Style

Veggie.Lover's picture
  Leeks/2 medium onions 6 Medium, chopped
  Butter/Margarine 3 Tablespoon
  Onion 1 Small, chopped
  Stalk celery 1 Large, sliced
  Carrot 1 Medium, thinly sliced
  Turnip 1 Medium, peeled and diced
  Cooked soybeans 2 1⁄2 Cup (40 tbs)
  Vegetable stock 4 Cup (64 tbs)
  Thyme leaves 1⁄4 Teaspoon
  Salt To Taste
  White pepper To Taste
  Milk/Half and half / light cream 1 Cup (16 tbs)

Trim root ends and tough outer leaves from leeks.
Slit each leek lengthwise, rinse between layers, then thinly slice.
In a 5-quart pan over medium heat, melt butter.
Add leeks and onion (or use all onion), celery, and carrot.
Cook, stirring, until onion is soft (about 10 minutes).
Add turnip, soybeans, stock, and thyme.
Reduce heat; cover and simmer until vegetables are tender (about 40 minutes).
In a blender or food processor, puree soup, a portion at a time, until smooth.
Return soup to pan.
Add salt and pepper to taste.
Stir in milk and reheat without boiling.
Garnish with watercress and lemon slices.

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Soy Bean

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Soy Bean Soup, Bistro Style Recipe