Ingredients Jump to Instructions ↓

  1. 4 cans chicken stock

  2. 1 package peas, tiny frozen ones

  3. 1 head lettuce -- shredded

  4. 1/2 cup scallion -- chopped

  5. 1/2 cup italian parsley

  6. 4 tablespoons butter

  7. 3 tablespoons flour

  8. 1/4 cup dry sherry

  9. 1/2 cup sour cream

  10. dash salt and pepper

  11. 1.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.

  12. 2.In a blender or food processor, puree the soup in bathces until very smooth.

  13. 3.In a large saucepan, melt the butter over low heat. Add the flour and cook, without letting the roux color. Whish 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

  14. 1 day ahead. Let cool, cover and lost the last part!


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