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Ingredientes
- 3 Tbsp. Extra virgin olive oil
- 1 lrg Onion sliced
- 1Â 1/2 tsp Salt
- 1 tsp Freshly-grnd black pepper
- 2 x Garlic cloves sliced
- 5 x Tomatillos husked, washed, and roughly minced
- 1 x to 3 Jalapeno chiles stemmed, and seeded if you like
- 2 quart Chicken stock or possibly water
- 1 lrg Romaine lettuce head cored, cleaned, and roughly minced
- Â Â (or possibly use 2 small Romaine lettuce heads)
- 1 bn Cilantro, leaves and stems minced
- 1 c. Heavy cream plus
- 2 Tbsp. Heavy cream
- 2 tsp Anchovy paste
Direcciones
- Heat the extra virgin olive oil in a heavy stockpot over medium heat. Saute/fry the onions with the salt and pepper till translucent/soft, 5 to 7 min. Add in the garlic, tomatillos and jalapenos and cook another 5 min. Pour in the chicken stock or possibly water. Bring to a boil, reduce to a simmer and cook 20 min. Stir in the lettuce and cook 10 min longer. Add in the cilantro to the soup and bring to a boil. Remove from the heat and, and puree in a blender or possibly a food processor. If you want a more elegant soup, pass through a strainer. Bring back to a boil before serving.
- Beat 1 c. of the heavy cream till soft peaks form. In a small bowl, mix the anchovy paste with the remaining 2 Tbsp. cream till smooth. Fold into the whipped cream and beat a few more strokes. Serve the soup warm with dollops of the anchovy cream garnish.
- This recipe yields 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 385g | |
| Recipe makes 6 servings | |
| Calories 181 | |
| Calories from Fat 144 | 80% |
| Total Fat 16.38g | 20% |
| Saturated Fat 6.8g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 34mg | 11% |
| Sodium 1092mg | 46% |
| Potassium 342mg | 10% |
| Total Carbs 4.8g | 1% |
| Dietary Fiber 2.0g | 7% |
| Sugars 1.15g | 1% |
| Protein 4.14g | 7% |
