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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.