Leprechaun Soup

mersaydees's Note:

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."

• Total Time: 45 mins
• Prep Time: 10 mins
• Cook Time: 35 mins

Ingredients:

Servings: 5

• 3 tablespoons 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 reduced-sodium chicken broth
• 1 (15 ounce) can corn kernels , drained
• ¼ teaspoon salt
• fresh coarse ground black pepper
• 5 tablespoons sour cream

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.

Reviews

[Sydney Mike]

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]