Total Time
45mins
Prep 10 mins
Cook 35 mins

A reader's recipe from the national section of my local newspaper, submitted by Joni Hilton of Rocklin, California. She says, "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."

Ingredients Nutrition

Directions

  1. In large stockpot over medium-high heat, melt butter. Add peas, lettuce and green onions. Saute vegetables until onions are translucent, stirring frequently.
  2. Add broth and bring to the boil. Reduce heat and simmer uncovered about 8 minutes, or until peas are tender.
  3. Puree mixture in blender in 1-cup batches. Return to pan. Add corn and continue cooking for 2-3 minutes, until thoroughly heated.
  4. Season with salt and pepper.
  5. Serve with a 1 tablespoon dollop of sour cream.
Most Helpful

5 5

Delicious, healthy, and pretty! The only chicken broth on hand was a 4 cup carton of flavor-infused culinary broth which made this super delicious, so I highly recommend that (or adding your own herbs or spices) if making for adults.

5 5

I roughly chop the salad. I used a green leaf lettuce not boston. For the corn, I used frozen corn. The taste is great. It's fresh and healthy. Even my son liked it. Thanks Liisa :) Made for PRMR tag game

5 5

Although I did make this soup according to the recipe, I did pretty much chop the lettuce to death since I wanted it totally dispersed throughout the final product! We thoroughly enjoyed the taste & found the corn/gold thing interesting enough that I'll be making it again sometime when I have young kids around to enjoy it with us! Thanks for sharing the recipe! [Made & reviewed as a THANK YOU for tagging in PRMR during the recent Tic-Tac-Toe event]