Leprechaun Soup

1. 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. 2

   Add broth and bring to the boil. Reduce heat and simmer uncovered about 8 minutes, or until peas are tender.

3. 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. 4

   Season with salt and pepper.

5. 5

   Serve with a 1 tablespoon dollop of sour cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.