Romaine Lettuce Soup

By á-44884

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

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

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.