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Name: Spring Soup
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 5 c Chicken Stock; Sour cream and chives for; 2 tb olive oil; 2 tb Butter; 1/3 c Shallots - sliced; 3/4 c Frozen peas - thawed; 1 c Chopped leeks; 4 c Romaine lettuce - shredded; 1 15 oz. can diced tomatoes in; 3/4 c Carrots - cut; 1/3 c Chopped scallions

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INGREDIENTS

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

Servings

INSTRUCTIONS

Directions: In a large saucepan heat the olive oil and butter over medium heat. Add the chopped leaks (white parts only). saute 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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Nutrition

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Serving Size: 1 Serving (2524g)
Recipe Makes: 1 servings

Calories: 1181
Calories from Fat: 529 (45%)

Amt Per Serving		% DV

	Total Fat 58.8g	78 %
	Saturated Fat 23.2g	116 %
	Monounsaturated Fat 24.9g
	Polyunsanturated Fat 6.8g
Cholesterol 133mg		41 %
Sodium 3613.4mg		125 %
Potassium 2687.1mg		71 %
Total Carbohydrate 97.3g		29 %
	Dietary Fiber 1.6g	6 %
	Sugars, other 95.7g
Protein 62.1g		89 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1181

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