Chalet Suzanne Romaine Soup Recipes

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ROMAINE LETTUCE SOUP



Romaine Lettuce Soup image

Provided by Food Network

Categories     dessert

Time 1h10m

Number Of Ingredients 12

3 tablespoons olive oil
1 large onion, sliced
1 1/2 teaspoons salt
1 teaspoons freshly ground black pepper
2 garlic cloves, sliced
5 tomatillos, husked, washed and roughly chopped
1 to 3 jalapeno chiles, stemmed
2 quarts chicken stock or water
1 large or 2 small heads Romaine lettuce, cored, cleaned and roughly chopped
1 bunch cilantro, leaves and stems, chopped
1 cup plus 2 tablespoons heavy cream
2 teaspoons anchovy paste

Steps:

  • 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.

LETTUCE SOUP



Lettuce Soup image

An easy Lettuce Soup recipe. This soup is a great way to use lettuce's outer leaves and ribs, which usually go to waste. Any kind of potato and any salad greens, including lettuce, arugula, spinach, and watercress, will work fine.

Categories     Soup/Stew     Leafy Green     Potato     Vegetarian     Quick & Easy     Summer     Gourmet

Yield Makes 4 servings

Number Of Ingredients 9

1 cup chopped onions, scallions, and/or shallots
1 garlic clove, chopped
3 tablespoons unsalted butter
3/4 teaspoon ground coriander
3/4 teaspoon salt
1/4 teaspoon black pepper
3/4 cup diced (1/3 inch) peeled potato
8 cups coarsely chopped lettuce leaves including ribs (3/4 lb)
3 cups water

Steps:

  • Cook onion mixture and garlic in 2 tablespoons butter in a 4- to 5-quart heavy pot over moderately low heat, stirring, until softened, 3 to 5 minutes. Add coriander, salt, and pepper and cook, stirring, 1 minute. Stir in potato, lettuce, and water and bring to a boil, then reduce heat and simmer, covered, until potato is very tender, about 10 minutes.
  • Purée soup in batches in a blender (use caution when blending hot liquids) and transfer to a 2- to 3-quart saucepan. Bring soup to a simmer, then whisk in remaining tablespoon butter and salt and pepper to taste.

CHALET SOUP



CHALET SOUP image

Categories     Soup/Stew     Vegetable

Yield 4 servings

Number Of Ingredients 15

2 Tablespoons unsalted butter
1/2 cup each turnips, onions and carrots, peeled and cut into small dice
1 leek, white and pale green thinly sliced, about 1/2 cup
2 yellow or gold potatoes, peeled and diced,about 8 ounces
1/3 cup macaroni
4 cups water
4 cups, about 4 ounces baby spinach, shredded
2 cups whole milk
1 cup half and half
1 teaspoon kosher salt
Freshly ground nutmeg to taste
2 Tablespoons chives, minced
Toppings
1/2 cup Gruyère Cheese, shredded
1 cup croutons

Steps:

  • Melt the butter in a large dutch casserole and saute the diced vegetables until soft but not colored over medium heat, about 5 minutes. Add the leeks and cook until beginning to soften, about 2 minutes. Add the water and salt, raise the heat, then add the diced potatoes and macaroni. Simmer gently until the potatoes and macaroni are tender, stirring occasionally to keep the macaroni from sticking. Add the spinach and cook until it wilts, then add the milk and half and half and heat through. Add nutmeg and more salt if necessary, to taste. Top each serving with a sprinkle of chives. Serve with cheese and croutons to add at the table.

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