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.