Yield: 1 servings
|2 tablespoons||Olive oil|
|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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.