Leprechaun Soup

Every St. Patrick’s Day I fall prey to the desire to make corned beef and cabbage. I choose a nice corned beef brisket and set to the task of cooking it.  Despite the fact that I cut away all visible fat, and simmer and drain it several times, it is still greasy – and I inevitably get sick from eating it. It also never tastes as good as I remember it from my mother’s kitchen.

So this year I decided to make something a little healthier. I suppose this recipe, originally from American Profile, is “Leprechaun” because of its green color, and the corn represents the leprechaun’s gold, although I prefer my gold in 24 karat bars. No leprechauns were damaged in its making.

The soup is rather light, more of an appetizer  than a meal soup, although with a nice wedge of Irish soda bread it would make a nice lunch.  This also gave me a chance to use the new toy I got myself for Christmas – a mighty  immersion blender.  I plan to do a lot more with it in the future.

Leprechaun Soup

3 tablespoons butter
1 (10-ounce) package frozen green peas, thawed (They seem to only have 16 ounce packages of frozen peas now, so I weighed out 10 ounces from the bag.)
1 medium head Boston lettuce, chopped (I used the remains of a bag of butter lettuce – which had a few leaves of red butter lettuce in it)
4 green onions, chopped (green and white parts)
5 cups lower-sodium chicken broth or vegetable broth
1 (15-ounce) can corn kernels, drained
1/4 teaspoon salt
Coarsely ground black pepper
Non-fat sour cream

Melt butter in a large stockpot over medium-high heat. Add peas, lettuce and green onions. Cook until onions are translucent, stirring frequently.

Add broth and bring to a boil. Reduce heat and simmer, uncovered, until peas are tender, about 8 minutes. Working in 1-cup batches, purée mixture in a blender. Return puréed mixture to the pan. (Otherwise, stick your immersion blender in the pan and whirl away – it’s much easier.) Add corn and cook over medium-high heat 2 to 3 minutes, until thoroughly heated. Season with salt and pepper.

Ladle soup into individual serving bowls and top each serving with a tablespoon or so of  sour cream. Makes 5 servings at about 6.5 grams of fat/serving.

I forgot to put in the dollop of sour cream before I took the photo – and we all know that everything is better with a dollop of sour cream.

 

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ABOUT KAREN

I have lost 200 pounds. I did not do it through surgery – I don’t like knives and needles – or by joining a club, vigorous exercise, or rigorous dieting. I did it by gourmet cooking. To be precise, by cooking low fat, really delicious food. I love to cook as much as I love to eat. Food magazines are some of my favorite reading. I would feel deprived if I couldn’t have the sensuous experience of good food crossing my lips. This blog is about my perpetual feast, my passionate love of food, with recipes, photos, and occasional advice and principles that I have learned along the way.

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