Greenport Soup

Greenport Soup

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  • 4 can(s)
    chicken stock
  • 1 pkg
    peas, tiny frozen
  • 1
    head lettuce, shredded
  • 1/2 c
    green onion, chopped
  • 1/2 c
    parsley, italian
  • 4 Tbsp
  • 3 Tbsp
  • 1/4 c
    dry sherry
  • 1/2 c
    sour cream
  • pinch
  • pinch

How to Make Greenport Soup


  1. In a large heavy saucepan, combine the chicken broth, peas, lettuce, scallions and parsley; bring to a boil over moderate heat.
  2. Reduce the heat to low and simmer for 15 minutes.
  3. In a blender or food processor, puree the soup in batches until very smooth.
  4. In a large saucepan, melt the butter over low heat; add the flour and cook, without letting the roux color.
  5. Whisk in the pureed soup and the sherry; bring to a simmer over moderate heat.
  6. Cook for 5 minutes to blend the flavors; remove from the heat.
  7. The recipe can be prepared to this point up to 1 day ahead.
  8. Let cool, cover and serve.

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About Greenport Soup

Course/Dish: Cream Soups
Other Tag: Quick & Easy

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