Title: Spring Soup
Categories: Home2
Yield: 1 servings

2 tb Olive oil
2 tb Butter
1 c Chopped leeks
1/3 c Shallots - sliced
1/3 c Chopped scallions
3/4 c Carrots - cut
4 c Romaine lettuce - shredded
3/4 c Frozen peas - thawed
1 15 oz. can diced tomatoes in
-juice
5 c Chicken stock
Sour cream and chives for
-garnish

Directions: In a large saucepan heat the olive oil and butter over medium
heat. Add the chopped leaks (white parts only). Saut‚ until tender for
about 6-8 minutes. Add the shallots and scallions and allow to cook for 5
minutes. Add the carrots, romaine lettuce, peas and diced tomatoes. Stir to
combine and allow to simmer for 5 minutes. Add chicken stock and cook for
15 minutes. Remove from heat and puree the soup in batches in a blender.
Add salt and pepper to taste. Chill thoroughly in the refrigerator and
serve with a spoonful of sour cream and chopped chives.

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Converted by MM_Buster v2.0l.