Leprechaun Green Pea Soup
- Yield: 5 servings
"This festive soup with bits of Leprechaun gold is always fun to serve on St. Patrick's Day. You don't have to be Irish to enjoy it. My four kids and husband love it, and the children enjoy finding the gold nuggets-the corn-in their bowls."
- 3tablespoons butter
- 3tablespoons unsalted butter
- 1 (10-ounce) package frozen green peas, thawed
- 1medium head Boston lettuce, chopped
- 4 green onions, chopped (green and white parts)
- 5cups lower-sodium chicken broth
- 1 (15-ounce) can corn kernels, drained
- 1/4teaspoon salt
- Coarsely ground black pepper
- 5tablespoons sour cream
- Melt butter in a large stockpot over medium-high heat. Add peas, lettuce and green onions. Cook until onions are translucent, stirring frequently.
- Add broth and bring to a boil. Reduce heat and simmer, uncovered, until peas are tender, about 8 minutes.
- Working in 1-cup batches, puree mixture in a blender. Return pureed mixture to the pan. Add corn and cook over medium-high heat 2 to 3 minutes, until thoroughly heated. Season with salt and pepper.
- To serve, ladle soup into individual serving bowls and top each serving with 1 tablespoon sour cream.
—Joni Hilton, Rocklin, Calif.