Leprechaunsoup Recipes

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LEPRECHAUN SOUP



Leprechaun Soup image

A reader's recipe from the national section of my local newspaper, submitted by Joni Hilton of Rocklin, California. She says, "This festive soup with bits of Leprechaun gold is always fun to serve on St. Patrick's Day. You don't have to be Irish to enjoy it. My four kids and husband love it, and the children enjoy finding the gold nuggets -- the corn -- in their bowls."

Provided by mersaydees

Categories     Vegetable

Time 45m

Yield 5 serving(s)

Number Of Ingredients 9

3 tablespoons unsalted butter
1 (10 ounce) package frozen green peas, thawed
1 medium head boston lettuce, chopped
4 green onions, chopped (green and white parts)
5 cups reduced-sodium chicken broth
1 (15 ounce) can corn kernels, drained
1/4 teaspoon salt
fresh coarse ground black pepper
5 tablespoons sour cream

Steps:

  • In large stockpot over medium-high heat, melt butter. Add peas, lettuce and green onions. Saute vegetables until onions are translucent, stirring frequently.
  • Add broth and bring to the boil. Reduce heat and simmer uncovered about 8 minutes, or until peas are tender.
  • Puree mixture in blender in 1-cup batches. Return to pan. Add corn and continue cooking for 2-3 minutes, until thoroughly heated.
  • Season with salt and pepper.
  • Serve with a 1 tablespoon dollop of sour cream.

LEPRECHAUN SOUP



Leprechaun Soup image

My wife found this in one of her magazines about 20 years ago.Its magically delicious.

Provided by Karl Strasser

Categories     Other Soups

Time 1h50m

Number Of Ingredients 12

1 pt chicken stock
2 large potatoes small diced
1 large leek small diced
1 pt half and half
2 c snow peas chopped
1 bunch scallions chopped
2 celery ribs diced
5 slice bacon chopped
1/2 c sherry
1/2 c pistachio nuts, chopped
salt and pepper to taste
1/4 c roux

Steps:

  • 1. Saute bacon and vegetables except the snow peas and add to stock.
  • 2. Add the sherry and when the potatoes are tender add the snow peas,pistachios,half and half and salt and pepper.
  • 3. Bring to a boil and thicken with the roux.

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