Spring soup

Yield: 1 servings

Measure Ingredient
2 tablespoons Olive oil
2 tablespoons Butter
1 cup Chopped leeks
⅓ cup Shallots - sliced
⅓ cup Chopped scallions
¾ cup Carrots - cut
4 cups Romaine lettuce - shredded
¾ cup Frozen peas - thawed
1 \N 15 oz. can diced tomatoes in juice
5 cups Chicken stock
\N \N Sour cream and chives for garnish

Directions: In a large saucepan heat the olive oil and butter over medium heat. Add the chopped leaks (white parts only). Saut‚ until tender for about 6-8 minutes. Add the shallots and scallions and allow to cook for 5 minutes. Add the carrots, romaine lettuce, peas and diced tomatoes. Stir to combine and allow to simmer for 5 minutes. Add chicken stock and cook for 15 minutes. Remove from heat and puree the soup in batches in a blender.

Add salt and pepper to taste. Chill thoroughly in the refrigerator and serve with a spoonful of sour cream and chopped chives.

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