Ingredients
- 2 Tbsp butter
- 1 medium onion, chopped
- 1 medium new potato, cut into 1/4 inch dice
- 2 heads romaine lettuce, sliced, hard end discarded
- 5 c chicken broth
- 1/4 c chopped fresh basil leaves
- salt and pepper to taste
- 1 slice deli ham, minced
- 1/4 c julienned (not grated) parmesan
- 1/2 tsp. Curry powder
- 1 tsp taco seasoning
Details
Preparation
Step 1
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.
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