COMMENT:
The combination of these three lettuce flavors is incredible. This soup was created quite by accident, but has been one of the best creations to come out of our kitchen.
INGREDIENTS:
- 2 cups romaine lettuce
- 2 cups bibb lettuce
- 1 cup butter
- 2 cups red leaf lettuce
- 1 cup chopped onions
- 1 cup chopped celery
- ½ cup chopped bell pepper
- 1/4 cup diced garlic
- 1 cup sliced mushrooms
- ½ cup diced andouille sausage
- 1 cup flour
- 2 ounces sherry
- 2-1/2 quarts chicken stock
- 1 pint heavy whipping cream
- 1 cup sliced green onions
- 1 cup chopped parsley
- salt and white pepper to taste
METHOD:
In a two gallon stock pot, melt butter over medium high heat. Add three lettuces, onions, celery, bell pepper, garlic, mushrooms and andouille. Sauté and stir constantly until lettuces are wilted, approximately five to ten minutes. Remove ingredients from stock pot and place in food processor with metal blade. Chop on high speed until vegetables are pureed. Return mixture to pot, simmer and sprinkle in flour. Using a wire whisk, stir constantly until white roux is achieved. Do not brown. Add chicken stock, one ladle at a time, stirring constantly until all is incorporated. Add sherry, heavy whipping cream, green onions and parsley, and cook an additional ten to fifteen minutes. Season to taste using salt and white pepper. If you wish, you may garnish with julienned pieces of the three lettuces.
NOTE: Often, I finish this soup by adding a pound of jumbo lump crabmeat to the dish. You may wish to try this fabulous addition. |
