Lettuce Soup (Emeril Lagasse) |
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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Ingredients:
2 tablespoons olive oil |
1 cup sliced onion |
1 teaspoon chopped garlic |
1 tablespoon chopped parsley leaves, plus more for garnishing |
1 tablespoon chopped chives, plus more for garnishing |
2 teaspoons chopped tarragon leaves, plus more for garnishing |
2 heads boston lettuce, leaves torn |
3 cups chicken stock |
1/2 cup heavy cream or evaporated milk |
1/2 teaspoon salt |
1/4 teaspoon pepper |
chive blossoms, for garnishing, optional |
Directions:
1. Heat olive oil over medium-low heat in a large saucepan. When hot add the onions and garlic and cook until the onion is translucent, about 4 minutes. Add the parsley, chives, tarragon and lettuce and stir until the lettuce is completely wilted, about 3 minutes. Add the chicken stock and simmer, uncovered, for 20 minutes. When ready to serve, process the soup, in batches, taking care since the soup is hot, then return to a clean saucepan. Stir in the heavy cream or evaporated milk and the salt and pepper and simmer for another 5 minutes, or until heated through. Adjust seasoning, if necessary, and serve immediately, garnished with fresh herbs and chive blossoms, if desired.
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