Spring soup
1 servings
Ingredients
| Quantity | 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 | 15 oz. can diced tomatoes in juice | |
| 5 | cups | Chicken stock |
| Sour cream and chives for garnish | ||
Directions
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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