Leprechaun Green Pea Soup
- Yield 5 servings
A perfect soup to serve your kids on St. Patrick's Day.
"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."
- 3 tablespoons butter
- 3 tablespoons unsalted butter
- 1 (10-ounce) package frozen green peas, thawed
- 1 medium head Boston lettuce, chopped
- 4 green onions, chopped (green and white parts)
- 5 cups lower-sodium chicken broth
- 1 (15-ounce) can corn kernels, drained
- 1/4 teaspoon salt
- Coarsely ground black pepper
- 5 tablespoons 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.