Esta es una exhibición prevé de cómo se va ver la receta de 'Romaine Lettuce Soup' imprimido.

• Click here to print
• o regresate de nuevo a Romaine Lettuce Soup.

Receta Romaine Lettuce Soup

by Global Cookbook

Ingredientes

3 Tbsp. Extra virgin olive oil 1 lrg Onion sliced 1 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     (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

1. 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.
2. 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.
3. This recipe yields 6 to 8 servings.

© 2024 CookEatShare