Author Notes
It seems to happen time and time again; I buy romaine for salad and end up with left over lettuce . Not wanting it to go to waste I decided to try making soup with it. I wanted it to be a creamy soup but didn't want to use milk or cream. This ended up being one of my granddaughters favorites. —GiGi26
Continue After Advertisement
Ingredients
-
2 tablespoons
Butter
-
1
medium onion, chopped
-
2
medium new potatoes, diced 1/4 inch
-
2
heads romaine lettuce, sliced, hard end discarded
-
5 cups
chicken broth
-
1/4 cup
chopped fresh basil
-
1
1/2 inch thick deli ham ( I use hickory smoked ) cut into bite sized pieces
-
1/4 cup
julienned (not grated) parmesan cheese
-
salt and pepper to taste
Directions
-
Melt butter over medium heat in a heavy Soup Pot or Dutch Oven. Saute onion and potatoe in the butter until the onion browns slightly and the potato starts to stick.
-
Pour in 1/4 cup of the chicken broth to deglaze the pan, loosening any brown bits from the bottom.
-
Add the lettuce, stir and cover to steam briefly. Stir every minute or so and continue until the lettuce is thoroughly wilted.
-
Add the rest of the broth and simmer for 5 minutes.
-
Turn off the heat, add the basil and process with an immersion blender. Add the salt and pepper to taste.
-
Add the ham and cheese and stir briefly ( you don't want the cheese to disappear)
-
Serve with a loaf of crusty bread or good croutons.
See what other Food52ers are saying.