Yield: 1 Servings
Measure | Ingredient |
---|---|
3 tablespoons | Olive oil |
1 large | Onion,; sliced |
1½ teaspoon | Salt |
1 teaspoon | Freshly ground black pepper |
2 \N | Garlic cloves,; sliced |
5 \N | Tomatillos, husked, washed and; roughly chopped |
3 \N | Jalapeno chiles,; stemmed |
2 quarts | Chicken stock or water |
1 large | Head Romaine lettuce, cored, cleaned and; roughly chop |
1 bunch | Cilantro, leaves and stems,; chopped |
1 cup | Plus 2 tablespoons heavy cream |
2 teaspoons | Anchovy paste |
In a heavy stockpot, over medium heat, heat the olive oil. Saute the onions with the salt and pepper until translucent, 5 to 7 minutes. Add the garlic, tomatillo and jalapeno(s) and cook another 5 minutes. Pour in the chicken stock or water. Bring to a boil, reduce to a simmer and cook 20 minutes.
Stir in the lettuce and cook 10 minutes longer. Add the cilantro to the soup and bring to a boil. Remove from the heat, and puree in a blender or food processor. If you want a more elegant soup, pass through a strainer.
Bring back to a boil before serving. Beat 1 cup of the heavy cream until soft peaks form. In a small bowl, mix the anchovy paste with the remaining 2 tablespoons cream until smooth. Fold into the whipped cream and beat a few more strokes. Serve the soup hot with dollops of the anchovy cream garnish.
Recipe By :TOO HOT TAMALES SHOW #TH6125 Posted to MC-Recipe Digest V1 #319 Date: Wed, 27 Nov 1996 09:16:29 -0500 From: Meg Antczak <meginny@...>