italian lettuce and bean soup

[Guest guest]

this is for the person who wanted a lettuce soup recipe (weeks ago!)

i noticed this one today.

Please make your own changes to the recipe --- it does suggest " Beef broth "

 

 

* Exported from MasterCook *

 

Lettuce and Green Bean Soup

 

Recipe By :Mary Ann Esposito

Serving Size : 8 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds romaine lettuce

6 ounces fresh green beans -- cut into thirds (about 2 cups)

1 1/2 teaspoons salt -- (fine sea)

1 1/2 cups cubed bread slices

6 tablespoons butter -- (3/4 stick)

1 shallot -- diced

1/2 cup unbleached all-purpose flour

6 cups hot broth -- (Beef)

2 large egg yolks

1/2 cup heavy cream

2/3 cup grated Asiago cheese

or Parmigiano-Reggiano cheese

1/4 teaspoon freshly grated nutmeg

 

Remove the cores from the lettuce, tear into pieces, and place in a colander.

Rinse the lettuce well and let drain.

 

Cook the beans in boiling salted water until tender, but not mushy, about 7

minutes. Drain the beans well and set aside.

 

Preheat the oven to 350ºF.

 

Place the bread cubes on a baking sheet and toast until nicely browned, about 10

minutes. Place in a bowl and set aside.

 

In a soup pot, melt the butter over medium-high heat. Add the shallot and sauté

until limp but not brown. Sprinkle on the flour and mix with a wooden spoon

until incorporated. Mixture will appear pasty but will smooth out. Add the hot

broth and continue to stir with a whisk until the mixture begins to boil. Add

the lettuce, stir the mixture well, lower the heat, cover the pot, and cook for

35 minutes, stirring occasionally.

 

Place the soup in a food processor or blender in batches and process until

smooth. Return the soup to the pot and keep warm over low heat.

 

In a bowl, whisk together the egg yolks and cream. Add 1 cup of the soup to the

egg mixture and whisk to blend. Add the egg mixture to the soup pot and whisk

for about 4 or 5 minutes. Add the beans, cheese, nutmeg, and remaining salt to

the soup and stir well.

 

To serve, ladle the hot soup into individual bowls, sprinkle a few toasted bread

cubes on top of each, and serve at once.

 

The recipe is from NELLA CUCINA by Mary Ann Esposito, published by William

Morrow and Company Inc., in 1993.

 

 

Source:

" Nella Cucina 1993 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 261 Calories; 19g Fat (64.9% calories

from fat); 7g Protein; 17g Carbohydrate; 3g Dietary Fiber; 105mg Cholesterol;

1418mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0

Non-Fat Milk; 3 1/2 Fat.

 

NOTES : ZUPPA DI LATTUGA E FAGIOLINI: My grandmothers looked upon green leafy

vegetables as good candidates for soup. But I thought they went too far when I

watched them making soup from lettuce! They used bitter lettuce, but I have

changed their recipe and use romaine. This is a refreshing soup in the summer,

but since the ingredients are available year-round, you can enjoy it any time.

SERVES 8

 

Nutr. Assoc. : 0 0 0 2337 0 0 0 0 0 0 25000 2130706543 0

 

..

=^..^= PatH (Pat Hanneman)

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