Recipe courtesy of Mary Sue Milliken and Susan Feniger

Romaine Lettuce Soup

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 1 hr 10 min
  • Prep: 20 min
  • Cook: 50 min
Share This Recipe

Ingredients

Directions

  1. 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.
18m Easy 98%
CLASS
31m Easy 99%
CLASS
24m Intermediate 100%
CLASS
25m Easy 97%
CLASS
28m Easy 97%
CLASS
17m Easy 99%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages