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Greenport Soup




Source of Recipe


the web


List of Ingredients




4 cans chicken stock

1 package peas, tiny frozen ones

1 head lettuce -- shredded

1/2 cup scallion -- chopped

1/2 cup italian parsley

4 tablespoons butter

3 tablespoons flour

1/4 cup dry sherry

1/2 cup sour cream

dash salt and pepper

Recipe



In a large heavy saucepan, combine the chicken broth, peas, lettuce,

scallions and parsley. Bring to a boil over moderate heat. Reduce the heat

to low and simmer for 15 minutes.

In a blender or food processor, puree the soup in batches until very smooth.

In a large saucepan, melt the butter over low heat. Add the flour and

cook, without letting the roux color. Whisk in the pureed soup and the

sherry. Bring to a simmer over moderate heat. Cook for 5 minutes to blend

the flavors. Remove from the heat.

The recipe can be prepared to this point up to 1 day ahead. Let cool, cover

and refrigerate.

When ready to serve reheat but not to boiling point. Stir in sour cream,

adjust seasonings.