Romaine lettuce soup
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Olive oil |
| 1 | large | Onion,; sliced |
| 1½ | teaspoon | Salt |
| 1 | teaspoon | Freshly ground black pepper |
| 2 | Garlic cloves,; sliced | |
| 5 | Tomatillos, husked, washed and; roughly chopped | |
| 3 | 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 |
Directions
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@...>