| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Home2 | 1 | servings | |
INGREDIENTS
| 2 | tb | Olive oil |
| 2 | tb | Butter |
| 1 | c | Chopped leeks |
| 1/3 | c | Shallots – sliced |
| 1/3 | c | Chopped scallions |
| 3/4 | c | Carrots – cut |
| 4 | c | Romaine lettuce – shredded |
| 3/4 | c | Frozen peas – thawed |
| 1 | 15 oz. can diced tomatoes in juice | |
| 5 | c | Chicken stock |
| Sour cream and chives for garnish |
INSTRUCTIONS
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.
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