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