Leprechaun Soup Recipe

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
½ 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, about 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 onto the soup in a decorative manner.

Serves 5.