Chalet Suzanne Romaine Soup Recipes

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.

ROMAINE LETTUCE SOUP

Steps:

• 1. In a heavy soup pan or Dutch oven, melt the butter over medium heat.
• 2. Saute the onion and potato in the butter until the onion browns slightly and the potato starts to stick. Use a 1/4 cup of the chicken broth to deglaze the pan, loosening any browned potato from the bottom of the pan.
• 3. Add the sliced lettuce, stir, and cover to steam briefly. Stir every minute or so and continue until the lettuce has thoroughly wilted.
• 4. Add the chicken broth and simmer for about 5 minutes.
• 5. Turn off the heat, add the fresh basil and process with an immersion blender. Adjust the taste with salt and pepper.
• 6. Add the ham and cheese and stir very briefly. Try not to stir so much that the cheese disappears.
• 7. Serve warm or freeze for later reheating.