Try this Romaine Lettuce Soup recipe, or contribute your own.
Suggest a better descriptionIn 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 MC-Recipe Digest V1 #319 Date: Wed, 27 Nov 1996 09:16:29 -0500 From: Meg Antczak
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Serving Size: 1 Serving (3877g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1534 | ||
Calories from Fat: 523 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 58.1g | 77 % | |
Saturated Fat 14.2g | 71 % | |
Monounsaturated Fat 30.5g | ||
Polyunsanturated Fat 9.8g | ||
Cholesterol 128.8mg | 40 % | |
Sodium 6083.2mg | 210 % | |
Potassium 4258.9mg | 112 % | |
Total Carbohydrate 142.7g | 42 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 139.8g | ||
Protein 102.6g | 147 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1534
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