| 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.
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