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Greenport Soup

Natural.Foodie's picture
Ingredients
  Chicken broth 55 Ounce (4 cans, 13 3/4 ounces each)
  Frozen tiny peas 10 Ounce (1 package)
  Leaf lettuce head 1⁄2 Pound, shredded
  Chopped scallions 1⁄2 Cup (8 tbs)
  Packed flat leaf parsley 1⁄2 Cup (8 tbs)
  Unsalted butter 4 Tablespoon
  All purpose flour 3 Tablespoon
  Dry sherry 1⁄4 Cup (4 tbs)
  Sour cream 1⁄2 Cup (8 tbs)
  Freshly ground pepper To Taste
  Croutons 1⁄2 Cup (8 tbs)
  Grated parmesan cheese 1 Tablespoon (for sprinkling)
  Salt To Taste
Directions

1. 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.
2. In a blender or food processor, puree the soup in batches until very smooth.
3. In a large saucepan, melt the butter over low heat. Add the flour and cook, stirring, for 2 to 3 minutes without letting the roux color. Whisk in the pureed soup and the sherry. Bring to a simmer over moderate heat. Cook for 5 minutes to blend the flavors. Remove from the heat. (The can be prepared to this point up to 1 day ahead. Let cool, cover and refrigerate. Reheat before proceeding.)
4. Stir the sour cream into the hot soup. Season with salt and pepper to taste. Serve topped with the Parmesan Croutons.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Ingredient: 
Pea
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
35 Minutes
Servings: 
4

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