Greenport Soup
Yield
6 servingsPrep
15 minCook
35 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cans |
chicken broth
|
*
|
| 1 | package |
green peas
frozen |
|
| 1 | head |
lettuce
shredded |
*
|
| ½ | cup |
scallions, spring or green onions
chopped |
|
| ½ | cup |
italian parsley
|
|
| 4 | tablespoons |
butter
|
|
| 3 | tablespoons |
all-purpose flour
|
|
| ¼ | cup |
sherry
dry |
*
|
| ½ | cup |
sour cream
|
|
| 1 | dash |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cans |
chicken broth
|
*
|
| 1 | package |
green peas
frozen |
|
| 1 | head |
lettuce
shredded |
*
|
| 118 | ml |
scallions, spring or green onions
chopped |
|
| 118 | ml |
italian parsley
|
|
| 6E+1 | ml |
butter
|
|
| 45 | ml |
all-purpose flour
|
|
| 59 | ml |
sherry
dry |
*
|
| 118 | ml |
sour cream
|
|
| 1 | dash |
salt and black pepper
|
*
|
Directions
In a large heavy saucepan, combine the chicken broth, peas, lettuce, scallions and parsley.
Bring to a boil over moderate heat.
Reduce the heat to low and simmer for 15 minutes.
In a blender or food processor, purée the soup in batches until very smooth.
In a large saucepan, melt the butter over low heat. Add the flour and cook, without letting the roux color.
Whish in the puréed soup and the sherry.
Bring to a simmer over moderate heat. Cook for 5 minutes to blend the flavors.
Remove from the heat.
