Romanian Lettuce Soup Food

LETTUCE SOUP

Steps:

• Melt the butter in a large saucepan over medium heat. Add the flour, onion, 1 3/4 teaspoons salt and a couple turns of pepper and cook until the onion is softened, about 6 minutes. Whisk in the milk and simmer for 10 minutes. Stir in the lettuce and cook, turning with tongs, until bright green, about 1 minute. Working in batches, blend the soup until smooth; return it to the pot to heat through and thin with milk or water as desired. Serve topped with shredded romaine.
• Disclaimer: When blending hot liquid, first let it cool for 5 minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.

LETTUCE SOUP

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

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.

LETTUCE SOUP

Steps:

• In a cast iron skillet (this the best but you can use any type skillet) Fry 2 lb. of bacon (to render fat, but not crisp the bacon).
• Remove bacon from skillet leaving the fat in the pan.
• Allow the fat to brown (slightly).
• For every 2 Tablespoons of browned fat rendered add 2 tablespoons of flour.
• Stirring constantly, brown flour in fat to a deep golden brown.
• Allow to cool slightly so as not to curdle the milk when added.
• Once cooled, add 1 cup of milk for ever 2 tablespoons of flour used.
• Bring to rolling boil stirring constantly.
• Add torn up lettuce and cut up bacon to the browned fat and flour mixture.
• Bring back to a rolling boil, stirring constantly.
• Add eggs to mixture making sure to stir it throughout the soup.
• Reduce heat to low and continue to cook for about 1 hour (until lettuce is cooked down).
• Salt to taste.
• Serve with a crusty French bread.

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.

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 AND PEA SOUP

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

Steps:

• Heat the oil in a large saucepan and gently fry the onion for 5-6 minutes, or until softened and beginning to brown, stirring regularly.
• Add the lettuce and potatoes and cook for 1 minute, stirring constantly.
• Add the stock and bring to a gentle simmer. Cover loosely with a lid and cook for 10-12 minutes, or until the potatoes are very tender, stirring occasionally.
• Remove the pan from the heat and blitz using a stick blender until smooth. If the soup is a little thick, add a splash of just-boiled water. Season to taste with plenty of salt and pepper.
• Ladle into warmed bowls and, if you like, top with swirls of cream and chopped herbs.