Greenport soup

 
                               Greenport Soup
 
 Recipe By     : Barbara Taub
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Hot
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      cans          chicken stock
    1      package       peas, tiny frozen ones
    1      head          lettuce -- shredded
      1/2  cup           scallion -- chopped
      1/2  cup           italian parsley
    4      tablespoons   butter
    3      tablespoons   flour
      1/4  cup           dry sherry
      1/2  cup           sour cream
           dash          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!
 
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 Per serving: 174 Calories; 13g Fat (69% calories from fat); 5g Protein; 7g
Carbohydrate; 29mg Cholesterol; 615mg Sodium