Greenport Soup Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
4 can: chicken stock,
1 package: peas, tiny frozen ones
1 head: lettuce, shredded
1/2 cup: scallion, chopped
1/2 cup: italian parsley,
4 tbsp: butter,
3 tbsp: flour,
1/4 cup: dry sherry,
1/2 cup: sour cream,
Directions:
: ds salt and pepper
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. 2.In a blender or food
processor, puree the soup in bathces until very smooth. 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 1 day ahead. Let cool, cover and
lost the last part!
Recipe By : Barbara Taub
From: Mastercook Mac
Source from luhu.jp
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. 2.In a blender or food
processor, puree the soup in bathces until very smooth. 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 1 day ahead. Let cool, cover and
lost the last part!
Recipe By : Barbara Taub
From: Mastercook Mac
Source from luhu.jp
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