| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | July 1994 | 1 | servings | |
INGREDIENTS
| 1 | c | Chopped onion |
| 2 | tb | Vegetable oil |
| 5 | c | Sliced romaine; (about 1 head) |
| 1 1/2 | c | Chicken broth plus; if desired, |
| ; additional to thin | ||
| ; soup | ||
| 1 | c | Cooked fresh or thawed frozen peas |
| 1/2 | ts | Sugar |
| 3/4 | ts | Chopped fresh marjoram leaves or 1/4; crumbled |
| ; teaspoon dried | ||
| A pinch freshly grated nutmeg | ||
| 1/4 | c | Sour cream |
INSTRUCTIONS
In a saucepan cook onion in oil over moderate heat, stirring, until softened, about 10 minutes. Stir in romaine and cook, stirring, until wilted. Stir in 1 1/2 cups broth, peas, sugar, marjoram, nutmeg, and salt and pepper to taste and simmer soup 10 minutes. In a blender puree soup in batches until smooth, adding additional broth to thin to desired consistency. If serving soup hot, return it to pan whisk in sour cream. Heat soup, stirring, until just heated through, but do not let it boil. If serving soup cold, transfer it to a bowl and whisk in sour cream. Set bowl in a larger bowl of ice and cold water and chill soup, stirring occasionally, 15 minutes, or until cool. Serves 2. Gourmet July 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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