Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place vegetable bouillon cubes in large heatproof bowl. Add the 1 cup boiling water. Stir to completely dissolve the bouillon cubes.

    Advertisement
Instructions Checklist
  • Heat vegetable oil in Dutch oven over low heat. Add leeks; cover and cook, stirring occasionally, until tender, about 20 minutes.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Increase heat to medium. Add vegetable bouillon liquid, the 5 cups water and the peas to Dutch oven; cook 10 minutes or until heated through. Add romaine. Bring to boiling. Remove from heat. Let soup stand for 5 minutes.

Instructions Checklist
  • Working in batches, puree soup in food processor or blender. Return soup to Dutch oven. Stir in heavy cream, salt, pepper, nutmeg and potato flakes. Gently cook until heated through and slightly thickened, about 5 minutes.

Instructions Checklist
Instructions Checklist
  • To serve, ladle into soup bowls. Garnish with sour cream.

Nutrition Facts

162 calories; 12 g total fat; 6 g saturated fat; 27 mg cholesterol; 829 mg sodium. 12 g carbohydrates; 3 g fiber; 4 g protein;

Reviews