Romaine & Roasted Garlic Soup

By á-174890

Ingredients

• 2 TBSP butter
• 2 red onions, diced
• 1/4 lb (125g) side bacon, preferably double smoked, diced
• 1/2 tsp dried thyme
• 12 cloves roasted garlic
• 3 TBSP flour
• 1/2 cup white wine
• 8 cups chicken stock
• 1 large head romaine lettuce, washed & chopped
• 2 TBSP chopped fresh basil
• salt & pepper
• pinch of cayenne

Preparation

Step 1

- Add onions, bacon, thyme and roasted garlic to butter in a large heavy saucepan. Cook over medium heat for 10-15 minutes, stirring occasionally.
- Stir in flour and reduce heat to low. Cook 10 mins stirring, then add wine and chicken stock. Bring to a boil, stirring occasionally.
-Add romaine lettuce and basil. (For a very thick soup, use 1 1/2- 2 heads of lettuce) Simmer 5 mins. Puree soup in blender. Season with salt, pepper and cayenne. Return mixture to saucepan, heat through.

Makes 8 cups when made with 12 cups lightly packed lettuce.