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.
CHILLED LETTUCE SOUP
Provided by Mark Bittman
Categories easy, weekday, soups and stews, appetizer, side dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Put butter in a medium saucepan over medium heat; when it melts, add onion and sweat for about 2 minutes or until it begins to soften; sprinkle with salt and pepper. Add all but a couple of handfuls of the lettuce to the pan, reserving the rest for garnish, and cook until it wilts. Add stock, turn the heat to medium-high and bring liquid to a boil; lower heat to medium and cook until lettuce is very soft, about 5 minutes.
- Put cooked lettuce in a blender and add 2 cups of ice water. Purée mixture until smooth, then put in a large bowl and refrigerate for at least an hour.
- Once soup is chilled, add cream or half-and-half to taste and sprinkle with salt and pepper. Finely chop reserved lettuce and put about 1/4 cup in each bowl and ladle soup on top. Garnish with croutons or bacon.
Nutrition Facts : @context http, Calories 239, UnsaturatedFat 5 grams, Carbohydrate 24 grams, Fat 14 grams, Fiber 9 grams, Protein 10 grams, SaturatedFat 7 grams, Sodium 1402 milligrams, Sugar 10 grams, TransFat 0 grams
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.
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.
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