Soy Bean Soup, Bistro Style
|Leeks/2 medium onions||6 Medium, chopped|
|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|
|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.