Recipe - Romaine Lettuce Soup

3 tablespoon Olive oil
1 lg Onion,; cut or sliced up
1 One half teaspoon Salt
1 teaspoon Freshly ground black pepper
2 Garlic cloves,; cut or sliced up
5 Tomatillos, husked, washed
and; roughly chopped
3 Jalapeno chiles,; stemmed
2 qt Chicken stock or water
1 lg Head Romaine lettuce, cored,
cleaned and; roughly chop
1 bn Cilantro, leaves and stems,;
chopped
1 cup Plus 2 tablespoons heavy
cream
2 teaspoon Anchovy paste

In a heavy stockpot, over medium heat, heat the olive oil. Saute the onions
with the salt and pepper until translucent, 5 to 7 minutes. Add the garlic,
tomatillo and jalapeno(s) and cook another 5 minutes. Pour in the chicken
stock or water. Bring to a boil, reduce to a simmer and cook 20 minutes.
Stir in the lettuce and cook 10 minutes longer. Add the cilantro to the
soup and bring to a boil. Remove from the heat, and puree in a blender or
food processor. If you want a more elegant soup, pass through a strainer.
Bring back to a boil before serving. Beat 1 cup of the heavy cream until
soft peaks form. In a small bowl, mix the anchovy paste with the remaining
2 tablespoons cream until smooth. Fold into the whipped cream and beat a
few more strokes. Serve the soup hot with dollops of the anchovy cream
garnish.
Recipe By :TOO HOT TAMALES SHOW #TH6125

Posted to MCRecipe Digest V1 #319

Date: Wed, 27 Nov 1996 09:16:29 0500

From: Meg Antczak meginny@frontiernet.net