ROMANIAN LETTUCE SOUP
Make and share this Romanian Lettuce Soup recipe from Food.com.
Provided by littlemafia
Categories Very Low Carbs
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook slowly chopped onion and garlic in oil until soft but not brown.
- Wash lettuce, tear leaves in small pieces, add to cooked onions and cook about 10 more minutes.
- Add salt, pepper, water and simmer 15 minutes.
- Add lemon juice and simmer 5 more minutes.
- Meanwhile, beat yolk in large serving bowl and add cream.
- Pour soup very slowly, drop by drop, over egg mixture stirring vigorously to prevent curdling.
- Do not cook again. Sprinkle chopped parsley on top.
ROMAINE LETTUCE SOUP
Steps:
- 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.
LETTUCE SOUP
Steps:
- Heat olive oil over medium-low heat in a large saucepan. When hot add the onions and garlic and cook until the onion is translucent, about 4 minutes. Add the parsley, chives, tarragon and lettuce and stir until the lettuce is completely wilted, about 3 minutes. Add the chicken stock and simmer, uncovered, for 20 minutes. When ready to serve, process the soup, in batches, taking care since the soup is hot, then return to a clean saucepan. Stir in the heavy cream or evaporated milk and the salt and pepper and simmer for another 5 minutes, or until heated through. Adjust seasoning, if necessary, and serve immediately, garnished with fresh herbs and chive blossoms, if desired.
SAUTEED ROMAINE LETTUCE
Recipe adapted from "Food From Many Greek Kitchens," by Tessa Kiros. Copyright 2011 by Tessa Kiros. Used with permission of Andrews McMeel Publishing.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 20m
Number Of Ingredients 6
Steps:
- Heat oil in a nonstick skillet over medium heat. Add garlic, celery, and red-pepper flakes; saute until celery is softened and golden, about 5 minutes.
- Add lettuce, pressing it down to fit. Season with salt and pepper. Cover; cook, tossing occasionally, until lettuce is completely wilted and liquid has evaporated, 10 to 12 minutes.
LETTUCE AND PEA SOUP
Categories Soup/Stew Milk/Cream Blender Leafy Green Quick & Easy Lunch Pea Spring Dill Lettuce Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Separate dark green outer leaves of romaine from pale green inner leaves and coarsely chop enough dark green leaves to measure 6 cups loosely packed. (Reserve heart for another use.)
- Cook onion in butter in a 3- to 4-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, 1 minute. Add lettuce and cook, stirring, until wilted, about 2 minutes. Add peas, broth, water, salt, and pepper and simmer, uncovered, 10 minutes.
- Purée soup in 2 batches in a blender with dill and cream (use caution when blending hot liquids).
LETTUCE SOUP
An easy Lettuce Soup recipe. This soup is a great way to use lettuce's outer leaves and ribs, which usually go to waste. Any kind of potato and any salad greens, including lettuce, arugula, spinach, and watercress, will work fine.
Categories Soup/Stew Leafy Green Potato Vegetarian Quick & Easy Summer Gourmet
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Cook onion mixture and garlic in 2 tablespoons butter in a 4- to 5-quart heavy pot over moderately low heat, stirring, until softened, 3 to 5 minutes. Add coriander, salt, and pepper and cook, stirring, 1 minute. Stir in potato, lettuce, and water and bring to a boil, then reduce heat and simmer, covered, until potato is very tender, about 10 minutes.
- Purée soup in batches in a blender (use caution when blending hot liquids) and transfer to a 2- to 3-quart saucepan. Bring soup to a simmer, then whisk in remaining tablespoon butter and salt and pepper to taste.
VEGAN CREAM OF ROMAINE LETTUCE SOUP?! WITH GARLIC MUSHROOMS AND
very odd recipe I came up with when I needed to use a head of romaine lettuce, and wanted something warm. The cinnamon and nutmeg give it a comforting sweet-ish taste. Enjoy if you dare to be adventurous! For more "creamier" use more flour, or replace some water with soymilk
Provided by hungry vegan
Categories One Dish Meal
Time 30m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Put romaine lettuce through food processor (or finely grate).
- On medium-high heat, in a pan with 2tbsp olive oil, fry mushrooms, garlic, pepper to taste.
- Heat 1 cup of water, 2 tbsp olive oil in a large pot.
- Add carrots, lettuce, flax seeds and salt to pot.
- In a large bowl mix soymilk, water, flour, cinnamon, nutmeg, ground cashews, ground almonds.
- When carrots get soft, dump garlic mushrooms into pot and add flour/water mixture.
- Stir, and add salt and pepper to taste.
- Enjoy!
- You can put the whole soup through the food processor so it is smooth, or enjoy with yummy chunks of carrot and mushroom -- Great to store extra in fridge and enjoy later.
Nutrition Facts : Calories 151.1, Fat 8.5, SaturatedFat 1.2, Sodium 743, Carbohydrate 16.2, Fiber 4.9, Sugar 2.3, Protein 5.2
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