Romaine Lettuce Soup

Recipe Ingredients

3 tablespoons	45ml	Olive oil
1 tablespoon	15ml	Onion - sliced (large)
1 1/2 teaspoons	7.5ml	Salt
1 teaspoon	5ml	Freshly-ground black pepper
2		Garlic cloves - sliced
5		Tomatillos - husked, washed, and roughly chopped
1		Jalapeno chiles - stemmed, and seeded if desired
2		Chicken stock or water
1		Romaine lettuce head - cored, cleaned, (large) and roughly chopped
		(or use 2 small Romaine lettuce heads)
1		Cilantro, leaves and stems - chopped
1 cup	237ml	Heavy cream - plus
2 tablespoons	30ml	Heavy cream
2 teaspoons	10ml	Anchovy paste

Recipe Instructions

Heat the olive oil in a heavy stockpot over medium heat. Saute the onions with the salt and pepper until translucent, 5 to 7 minutes. Add the garlic, tomatillos and jalapenos 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, and puree in a blender or a 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.

This recipe yields 6 to 8 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6129 broadcast 09-16-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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