Leprechaun Soup

9 ingredients
5 steps

Ingredients

  • 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 reduced-sodium chicken broth
  • 1 (15 ounce) can corn kernels, drained
  • 1/4 teaspoon salt
  • fresh coarse ground black pepper
  • 5 tablespoons sour cream

Directions

  1. 1
    In large stockpot over medium-high heat, melt butter. Add peas, lettuce and green onions. Saute vegetables until onions are translucent, stirring frequently.
  2. 2
    Add broth and bring to the boil. Reduce heat and simmer uncovered about 8 minutes, or until peas are tender.
  3. 3
    Puree mixture in blender in 1-cup batches. Return to pan. Add corn and continue cooking for 2-3 minutes, until thoroughly heated.
  4. 4
    Season with salt and pepper.
  5. 5
    Serve with a 1 tablespoon dollop of sour cream.

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