Leprechaun Soup

• 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

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

unsalted butter, green peas, boston lettuce, green onions, chicken broth, corn kernels, salt, ground black pepper, sour cream

Taken from www.food.com/recipe/leprechaun-soup-361318 (may not work)