Fritatten Soup With Romaine Food

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.

FRITATTEN SOUP WITH ROMAINE

Steps:

• Heat the chicken stock in a saucepan over medium heat. Add the chopped carrots, celery, and onion and cook until the vegetables are soft, about 10 minutes.
• Meanwhile, break the eggs into a medium bowl, add 1 teaspoon water, and beat lightly. Add the flour and whisk well to combine. (You're essentially making REALLY thin pancake batter.) Brush a crepe pan (or a small nonstick skillet) with a little olive oil and place it over medium-high heat. Pour in a small amount of batter and swirl it around to thinly coat the bottom of the pan; pour any excess back into the bowl. Cook until set, about 30 seconds to 1 minute. Carefully turn the crepe over and cook on the other side for 10 to 15 seconds. Remove the crepe and put it onto a plate. Continue making crepes and stacking them until all the batter is used up. When the crepes cool, slice the stack into 1/4-inch wide strips.
• Heat 1 teaspoon olive oil in a small skillet over medium-high heat. Cook the mushrooms until they release their liquid, about 3 minutes; set aside. Add another teaspoon oil and cook the romaine until just wilted, about 1 minute; set aside.
• Divide the soup among 4 heated wide soup bowls. Pile on the sliced crepes, then top with the romaine and mushrooms. Serve immediately.
• The soup stock can be anything you like. Fritatten soup is a really nice base that you can take in any direction you like.

FRITATTEN SOUPE

Steps:

• Heat a sauce pot over medium heat with a drizzle of olive oil. Gently cook mushrooms 5 minutes, season lightly with salt and pepper. Add a splash of sherry and cook off. Add beef stock and 1 cup water and simmer over low heat.
• Whisk eggs in a bowl with a pinch of salt and a splash of water, about 2 teaspoons. Sprinkle the flour while you whisk and add a dash of freshly grated nutmeg. Heat a drizzle of olive oil at a time in a small nonstick pan over medium-high heat. Add a small ladle of eggs to the pan and swirl it around. Flip the egg crepe after 30 to 40 seconds and cook 15 to 20 seconds on the other side. Stack up the egg crepes and when you've used the last, 6 to 8 crepes, roll the crepes and slice into 1-inch strips.
• Divide the crepe strips evenly among 4 bowls and top with 2 tablespoons chopped chives then ladle the beef and mushroom broth over top and serve immediately.

FRITTATENSUPPE - BEEF BROTH TOPPED WITH STRIPS OF SLICED PANCAKE

Steps:

• Stir together milk and flour, add the egg, salt and a tbsp of butter, mixing well to make a smooth batter. Let rest for 15 minutes.
• Add a little butter to a nonstick omelette pan, ladle some of the batter in the center of the pan than tilt it to evenly cover entire surface. Cook for 1 - 2 minutes minutes or until golden brown.
• Lift the edge with a spatula to loosen and turn, add more butter and cook for another minute. Remove to a platter. Repeat with remaining batter.
• If the batter gets too thick towards the end, just add a little milk and mix well.
• Let the pancakes cool off, then roll each one tight together like a cigar and with a sharp knife slice thinly across.
• Top each bowl of broth with the frittata slices or serve separately on the side. Finish the soup with chopped chives and grated nutmeg (optional).

FLORENTINE CHICKEN SOUP

Steps:

• Cook pasta according to package directions. Meanwhile, in a large saucepan, saute the chicken, spinach, red peppers, rosemary, garlic powder and pepper in butter until spinach is wilted. Stir in the broth, Alfredo sauce and pesto; cook for 4-5 minutes or until heated through., Drain pasta and add to the soup. Sprinkle with pine nuts and cheese.