If you are trying to get kids to eat healthy try this recipe. The recipe calls for a pastry bag and an Atenco #5 round tip to make the dots. I don't even know what that is. I put sour cream in a sandwich baggie and snipped 1/4 inch off the corner and piped it in that way.
2 tablespoons olive oil
1-pound (about 1 1/2 cups) leeks, white and light green parts only, washed well and thinly sliced
3 1/2 cups homemade or low-sodium canned chicken stock
4 cups fresh shelled peas, or 2 ten ounce packages frozen peas, thawed
salt and pepper
1 tablespoon dried thyme
1/3 cup sour cream
- Heat oil in a medium saucepan over medium heat. Add the leeks; sauté, stirring occasionally, until leeks are softened and translucent, about 5 minutes.
- Add chicken stock and bring the mixture to a boil.
- Add the peas; simmer until the peas are bright green and tender, about 5 minutes. Remove from the heat.
- Puree using an immersion blender, or transfer mixture to the jar of a blender, working in batches if necessary, so as not to fill jar more than halfway, as hot liquid will expand when blended. Process until smooth.
- Season with salt and pepper.
- Pour soup into serving bowls.
- To make polka-dots, fill pastry bag with sour cream. Pipe dots onto surface of soup and serve.
