2 tablespoons butter
1 small onion, minced
1 quart chicken broth
2 quarts chopped romaine lettuce
2 cups heavy cream (or half and half)
dash of Tabasco
salt and pepper
Melt
butter in large saucepan, add onions and cook until tender. Add
chicken broth and bring to a boil. Add romaine and cook over low heat
until lettuce is tender - 10 minutes. Cool lettuce mixture before
putting in blender.
Put
half of the broth and lettuce mixture into blender and process on
medium speed until lettuce is finely chopped. Pour into a bowl and
repeat with second half of broth and lettuce mixture.
Return
blended broth mixture to saucepan. Add cream and Tabasco to taste.
Heat soup thoroughly, but do not boil. Serve hot with homemade croutons
on top.
CROUTONS
3 cups large cubes of Italian bread
1/2 cup olive oil
2 tablespoons butter
Melt
butter and oil in a heavy pan over medium high heat. Add bread cubes
and sauté until golden brown on all sides. Remove and drain on paper
towels. Use as garnish to top Romaine Lettuce Soup.
