Romaine lettuce soup

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@...>

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