My friend Pam e-mailed me a few days ago with this interesting recipe and pic for lettuce soup. She had a couple of heads of romaine that she needed to use and made this. It sounds so good that I'm making it tonight (although I might have to substitute bacon for the ham if I don't get out today).
2 Tbl. 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 slice deli ham, chopped to bite size
1/4 cup julienned (not grated) parmesan
s & p to taste
Melt the butter over medium heat in a heavy soup pan or Dutch oven. Saute the onion and potato 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 browned 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 5 minutes.
Turn off the heat, add the basil, and process with an immersion blender. Add the s & p to taste.
Add the ham and cheese and stir briefly ( you don't want the cheese to disappear).
Serve warm or freeze for later reheating.
Note: Pam says you can add more potato and ham if you want a heartier soup.