Try this recipe yourself, or browse for more recipes in this large online cookbook. Not found the recipe you're looking for? Browse all recipes on this site in alphabetic order, or use the simple one keyword search field.

Greenport Soup

Yield: 6 Servings

Ingredients and directions for this recipe

4 cn chicken stock
1 pk peas, tiny frozen ones
1 head lettuce -- shredded
1/2 c scallion -- chopped
1/2 c italian parsley
4 TB butter
3 TB flour
1/4 c dry sherry
1/2 c sour cream
: 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!

See also:
Previous recipe Greenhouse Kebabs
Next recipe Greens

Or try one of these recipes:
Chocolate-covered Strawberry
Nabisco Chips Ahoy!