¼ cup butter or margarine
1 Tbsp. olive oil
1 medium Vidalia onion, thinly sliced (1 cup)
1 large leek, white part thinly sliced (½ cup)
1 bunch green onions, thinly sliced (½ cup)
2 cups fresh or frozen shelled peas
4 cups reduced-sodium chicken broth or vegetable broth
4 cups water
1 cup small dried pasta (alphabet-shaped or acini di pepe)
1 tsp kosher salt
1 lemon, juiced (3 Tbsp.)
1 cup torn basil leaves
8 slices sourdough bread
3 oz. fontina cheese, shredded (I used lactose-free gruyère)
lactose-free sour cream, for serving
In a 4-quart Dutch oven, heat butter and olive oil over medium-low heat until butter is melted. Add Vidalia onion slices; stir until coated. Cook, covered, 15 minutes until translucent and soft, stirring occasionally. Stir in leek and green onions. Cook, covered, 10 minutes more or until leeks are softened. Stir in peas. Add chicken broth, water, pasta, and salt. Bring to a boil. Reduce heat. Simmer, uncovered 5 minutes. Stir in lemon juice and basil leaves.
Top slices of sourdough bread with fontina cheese. Arrange on a baking sheet. Broil 3 to 4 inches from the heat for 1 to 2 minutes or until cheese is melted. Top soup with bread slices and serve with lactose-free sour cream.
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