Soups: Greenport by Recipe Cottage

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	Greenport

		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.