A smooth, elegant green soup made with peas, tender butter lettuce, scallions and fresh parsley. A splash of dry sherry adds depth, while sour cream gives the finished soup a rich, silky texture. Parmesan croutons provide a crisp, savory contrast.
Servings: About 6
Prep Time: About 20 minutes
Cook Time: About 25 minutes
Prep Time: About 20 minutes
Cook Time: About 25 minutes
Ingredients:
- 4 (13¼-ounce) cans chicken broth
- 1 (10-ounce) package frozen tiny peas
- 1 head butter lettuce (about ½ pound), shredded
- ½ cup chopped scallions
- ½ cup packed Italian flat-leaf parsley
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- ¼ cup dry sherry
- ½ cup sour cream
- Salt, to taste
- Freshly ground black pepper, to taste
- Parmesan croutons, for serving
Instructions:
- In a large, heavy saucepan, combine the chicken broth, peas, shredded lettuce, scallions and parsley.
- Bring to a simmer, reduce the heat to low and cook for 15 minutes.
- Purée the soup in batches in a blender or food processor until very smooth. Alternatively, use an immersion blender directly in the saucepan.
- In a separate large saucepan, melt the butter over low heat.
- Add the flour and cook, stirring constantly, for 2–3 minutes, taking care not to let the roux brown.
- Gradually whisk the puréed soup into the roux until smooth.
- Stir in the dry sherry and bring to a simmer over moderate heat.
- Cook for 5 minutes to blend the flavors.
- Remove the soup from the heat and stir in the sour cream until thoroughly incorporated.
- Season to taste with salt and freshly ground black pepper.
- Ladle into bowls and serve with Parmesan croutons.
Tip: The soup can be prepared through Step 8 up to 1 day ahead. Cool, cover and refrigerate. Reheat gently, then stir in the sour cream shortly before serving. Avoid boiling the soup after adding the sour cream.
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