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Greenport Soup

4 cans chicken stock
1 package peas, tiny frozen ones
1 head lettuce -- shredded
1/2 cup scallion -- chopped
1/2 cup italian parsley
4 tablespoons butter
3 tablespoons flour
1/4 cup dry sherry
1/2 cup sour cream
dash 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!

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<h1>Greenport Soup</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><br /><br />4 cans chicken stock <br />1 package peas, tiny frozen ones <br />1 head lettuce -- shredded <br />1/2 cup scallion -- chopped <br />1/2 cup italian parsley <br />4 tablespoons butter <br />3 tablespoons flour <br />1/4 cup dry sherry <br />1/2 cup sour cream <br />dash salt and pepper <br />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 <br />lost the last part! <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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