Romaine Lettuce Soup

Chef Edward Lee's recipe for Romaine Lettuce Soup

By Edward Lee

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Chef Edward Lee's recipe for Romasine Lettuce SoupFor the soup:

  • 3 tablespoons extra-virgin olive oil, divided
  • 1 medium onion, roughly chopped
  • 2 cloves garlic, roughly chopped
  • 2 heads romaine lettuce, small inner leaves reserved, roughly chopped (8-9 cups)
  • 2 cups chicken or vegetable stock
  • 2 teaspoons salt
  • 1/2 cup plain Greek yogurt
  • 1/4 cup basil leaves
  • 1 tablespoon tarragon leaves
  • 1 tablespoon chives, chopped
  • 1/8 teaspoon ground black pepper
     

For the basil oil:

  • 1 1/2 cups basil leaves, tightly packed
  • 1/2 cup olive oil
  • 1/4 teaspoon salt

For the black pepper croutons:

  • 1 flatbread, such as naan or pita
  • 2 tablespoons olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

For the garnishes:

  • 5 ounces lump crabmeat
  • 2 tablespoons chives, finely chopped
     

Directions

1. Heat a large saucepan over medium-high heat and add 2 tablespoons of the olive oil. Add the onion and garlic and cook until softened and very lightly browned, about 4 minutes. Add the lettuce, in batches if necessary, and cook until gently wilted.

2. Pour in the stock and bring to a boil. Reduce heat, add the salt, and simmer for 5 minutes. Turn off heat and allow the soup to cool for 10 to 15 minutes.

3. Make the basil oil. Bring a small pot of water to a boil. Prepare a medium-sized bowl with ice and water for an ice bath. Add the basil leaves to the boiling water and blanch for 10 seconds. Drain the leaves into a small sieve and place the sieve into the ice bath. After the leaves are cooled, squeeze out as much water as you can with your hands. Place the basil into a blender along with the olive oil and salt and process for 1 minute. Line your sieve with cheesecloth or a coffee filter and place this over a clean bowl. Pour the oil-and-basil mixture into the sieve and allow to strain into the bowl.

4. Add the cooled soup to the blender, along with the yogurt, herbs, and remaining 1 tablespoon of olive oil. Blend on high for 3 minutes. Taste and adjust seasoning with salt and pepper. Chill the soup in the refrigerator.

5. Make the black pepper croutons. Cut the flatbread into long, thin slices about 1/4-inch thick and 2 inches long. Heat a medium skillet over medium-high heat and add the olive oil. Toss in the bread slices and stir with a wooden spoon, allowing them to crisp and become evenly golden. Season to taste with salt and pepper. Pour out onto a small rimmed baking sheet to cool.

6. To serve, ladle each portion into a cold soup bowl. Garnish with some reserved leaves from the heart of the romaine topped with a little lump crabmeat. Drizzle with a teaspoon of basil oil and sprinkle on a few croutons and finely chopped chives.

Makes 4 (1-cup) servings

Photos by Matthew Benson
Originally published in Organic Gardening Magazine April/May 2013.

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