| 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 <meginny@frontiernet.net>
A Message from our Provider:
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