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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

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.

In a blender or food processor, puree the soup in batches until
very smooth. In a large saucepan, melt the butter over low heat.
Add the flour and cook, without letting the roux color. Whisk 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 refrigerate.

When ready to serve reheat but not to boiling point. Stir in sour
cream, adjust seasonings.

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