Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 cn chicken stock
1 pk peas, tiny frozen ones
1 head lettuce -- shredded
1/2 c scallion -- chopped
1/2 c italian parsley
4 TB butter
3 TB flour
1/4 c dry sherry
1/2 c sour cream
: ds salt and pepper

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

lost the last part!

Recipe By : Barbara Taub

From: Mastercook Mac

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