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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 5 |
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A reader's recipe from the national section of my local newspaper, submitted by Joni Hilton of Rocklin, California. She says, This festive soup with bits of Leprechaun gold is always fun to serve on St. Patrick's Day. You don't have to be Irish to enjoy it. My four kids and husband love it, and the children enjoy finding the gold nuggets - the corn - in their bowls. 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. In large stockpot over medium-high heat, melt butter. Add peas, lettuce and green onions. Saute vegetables until onions are translucent, stirring frequently.
2. Add broth and bring to the boil. Reduce heat and simmer uncovered about 8 minutes, or until peas are tender.
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. Season with salt and pepper.
5. Serve with a 1 tablespoon dollop of sour cream.
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