Leprechaun Soup
Leprechaun Soup
High Cotton Food Styling and Photography
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3 tablespoons butter
3 tablespoons unsalted butter
1 (10-ounce) package frozen green peas, thawed
1 medium head Boston lettuce, chopped
4 green onions, chopped (green and white parts)
5 cups lower-sodium chicken broth
1 (15-ounce) can corn kernels, drained
1/4 teaspoon salt
Coarsely ground black pepper
5 tablespoons sour cream
Instructions
3 tablespoons unsalted butter
1 (10-ounce) package frozen green peas, thawed
1 medium head Boston lettuce, chopped
4 green onions, chopped (green and white parts)
5 cups lower-sodium chicken broth
1 (15-ounce) can corn kernels, drained
1/4 teaspoon salt
Coarsely ground black pepper
5 tablespoons sour cream
1. Melt butter in a large stockpot over medium-high heat. Add peas, lettuce and green onions. Cook until onions are translucent, stirring frequently.
2. Add broth and bring to a boil. Reduce heat and simmer, uncovered, until peas are tender, about 8 minutes.
3. Working in 1-cup batches, purée mixture in a blender. Return puréed mixture to the pan. Add corn and cook over medium-high heat 2 to 3 minutes, until thoroughly heated. Season with salt and pepper.
4. To serve, ladle soup into individual serving bowls and top each serving with 1 tablespoon sour cream. Serves 5.
Nutritional Information
2. Add broth and bring to a boil. Reduce heat and simmer, uncovered, until peas are tender, about 8 minutes.
3. Working in 1-cup batches, purée mixture in a blender. Return puréed mixture to the pan. Add corn and cook over medium-high heat 2 to 3 minutes, until thoroughly heated. Season with salt and pepper.
4. To serve, ladle soup into individual serving bowls and top each serving with 1 tablespoon sour cream. Serves 5.
Nutritional facts per serving: 210 calories, 10g fat, 8g protein, 19g carbohydrates, 4g fiber, 925 sodium.
first appeared: 3/15/2009
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