ROMAINE LETTUCE SOUP
Romaine lettuce tends to come in three-packs and can be hard to use up in a small household. Here's a delicious way to use much of it very quickly. You will be surprised how good lettuce soup is!
Provided by Heidi Hoerman
Categories Vegetable Soup
Time 30m
Number Of Ingredients 9
Steps:
- 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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