Leprechaun Soup

Leprechaun Soup

Ingredients

• 3 tablespoons butter
• One 10- ounce package frozen green peas, thawed
• 1 medium head Boston lettuce, chopped
• 4 medium green onions, chopped (green and white parts)
• 5 cups chicken broth
• One 15- ounce can corn kernels, drained
• Salt and pepper
• 1⁄2 cup sour cream

Cooking Directions

1. Melt the butter in a Dutch oven over medium- high heat.
2. Add the peas, lettuce, and green onions to the melted butter.
3. Cook until the onions are translucent, stirring frequently.
4. Add the broth and bring the mixture to a boil. 
5. Reduce the heat and simmer, uncovered, until the peas are tender, about 8 minutes.
6. Working in 1- cup batches, puree the broth mixture in the blender. 
7. Return the pureed mixture to the Dutch oven. 
8. Add the corn and cook over medium- high heat for 2 to 3 minutes, or until thoroughly heated. 
9. Season with salt and pepper.
10. To serve, ladle the soup into individual serving bowls and top each serving with 1 to 2 tablespoons sour cream. 
11. If desired, spoon sour cream into a plastic bag and snip one corner to pipe it onto the soup in a decorative manner.