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Serves: 12
Print this Recipe
2 cups french bread 1/4 " diced
1/4 cup butter or margarine
1/3 cup onions chopped
2 teaspoons vegetable oil
3 cups iceburg lettuce coarsely chopped
3 10 1/2-ounce cans chicken broth condensed
2 10-ounce packages petite peas
1/4 teaspoon white peppers ground
In a 3-quart saucepan over medium-high heat, sauté bread cubes in butter or margarine until golden brown and crisp; drain on paper towels and set aside. Wipe crumbs from pan with paper towels.
In the saucepan over medium-high heat, sauté onion in oil for 1 minute or until onion is limp.
Add lettuce, broth, peas and pepper. Bring to a boil; remove from heat and cool for 5 minutes. Place half at a time in a blender container; cover and blend at high speed for 1 minute or until very smooth. Transfer to a 2-quart bowl.
Serve immediately or chill and serve cold. Garnish individual servings with bread cubes.
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