Romaine Lettuce Soup

Serves:6 Prep Time:15 Min Cook Time:15 Min

Romaine Lettuce Soup

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    Tbsp butter

  • 1

    medium onion, chopped

  • 1

    medium new potato, cut into ¼ inch dice

  • 2

    heads romaine lettuce, sliced, hard end discarded

  • 5

    c chicken broth

  • ¼

    c chopped fresh basil leaves

  • salt and pepper to taste

  • 1

    slice deli ham, minced

  • ¼

    c julienned (not grated) parmesan

  • ½

    tsp. Curry powder

  • 1

    tsp taco seasoning

Directions

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.


Nutrition

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