Leprechaun Soup
By Hklbrries
"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."
Joni Hilton, Rocklin, CA
- 5
Ingredients
- 3 tbsp 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 tsp salt
- Coarsely ground black pepper
- 5 tbsp sour cream
Preparation
Step 1
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 mixture to 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 with 1 tbsp sour cream.
Nutrition information:
Per serving
210 calories
10 g fat
8 g protein
19 g carbohydrates
4 g fiber
925 mg sodium