Hometown Recipes for the Holidays/2007

Leprechaun Soup
Servings Preparation Time Cooking Time Temperature Notes Calories Trans Fat Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
5


INGREDIENTS:
3 tablespoons butter one 10-ounce package frozen green peas, thawed 1 medium head Boston lettuce, chopped
4 medium green onions, chopped (green and white parts) 5 cups chicken broth one 15-ounce can corn kernels, drained
salt and pepper 1/2 cup sour cream



1 Melt the butter in a Dutch oven over medium-high heat. Add the peas, lettuce, and green onions to the melted butter. Cook until the onions are translucent, stirring frequently.
2 Add the broth and bring the mixture to a boil. Reduce the heat and simmer, uncovered, until the peas are tender, about 8 minutes.
3 Working in 1-cup batches, puree the broth mixture in the blender. Return the pureed mixture to the Dutch oven. Add the corn and cook over medium-high heat for 2 to 3 minutes, or until thoroughly heated. Season with salt and pepper.
4 To serve, ladle the soup into individual serving bowls and top each serving with 1 to 2 tablespoons sour cream. If desired, spoon sour cream into a plastic bag and snip one corner to pipe it onto the soup in a decorative manner.

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