Name: Romaine Lettuce Soup
Ingredients: 3 tb Olive oil; 1 lg Onion,; sliced; 1 1/2 ts Salt; 1 ts Freshly ground black pepper; 2 Garlic cloves,; sliced; 5 Tomatillos, husked, washed and; roughly chopped; 3 Jalapeno chiles,; stemmed; 2 qt Chicken stock or water; 1 lg Head Romaine lettuce, cored, cleaned and; roughly chop; 1 bn Cilantro, leaves and stems,; chopped; 1 c Plus 2 tablespoons heavy cream; 2 ts Anchovy paste

When Christ raises the bar in the New Covenant to love others as He loves us (John 13:34-35), He provides the Holy Spirit. And that power, in the Person of the Holy Spirit is reigning in the life of every believer. As we yield to the Spirit, He bears fruit in our life enabling us to obey and hence fulfill the commandment to love one another because the fruit of the Holy Spirit is love (Gal. 5:22). Displaying this love then becomes no longer a duty or a chore, but rather the natural overflow of God’s love already in our heart vertically given, flowing back to God and horizontally from us to others.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		New, Text, Import	1	Servings

INGREDIENTS

3	tb	Olive oil
1	lg	Onion,; sliced
1 1/2	ts	Salt
1	ts	Freshly ground black pepper
2		Garlic cloves,; sliced
5		Tomatillos, husked, washed and; roughly chopped
3		Jalapeno chiles,; stemmed
2	qt	Chicken stock or water
1	lg	Head Romaine lettuce, cored, cleaned and; roughly chop
1	bn	Cilantro, leaves and stems,; chopped
1	c	Plus 2 tablespoons heavy cream
2	ts	Anchovy paste

INSTRUCTIONS

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.
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 <[email protected]>

A Message from our Provider:

“Do you only BELIEVE in God? How about loving him!”