From Debra Revere
- 3/4 c olive oil
- 1 med yellow onion, diced
- 10 large leaves of Romaine lettuce, torn into pieces
- 1 lb potatoes, peeled and diced
- 3 c chicken or vegetable broth
- 1-1/2 tsp salt
- 1/4 c heavy cream
- 4 Tab lemon juice
- 1 Tab dried parsley
- Freshly ground black pepper, to taste
- 1 small head Bibb or other soft lettuce, torn into pieces
- 1 egg yolk
- 2 tsp capers
- 2 Tab diced red onion
- 1 garlic clove, smashed
- 1/2 tsp Dijon mustard
- 5 basil leaves, torn into pieces
- Heat 1/4 c of the olive oil over medium heat in a large saucepan. Add the yellow onion and cook until beginning to soften. Add Romaine, potatoes, broth, and salt. Bring to a boil over high heat, then cover the pot and reduce the heat so that the liquid stays at a brisk simmer. Cook 20 minutes or until potatoes are tender.
- In a bowl, mix together the cream, 1 Tab of the lemon juice, parsley, and a bit of freshly ground black pepper. Add to the soup.
- Carefully puree the soup with an immersion blender or in batches in a food processor. Taste and adjust the seasoning.
- To make Lettuce Sauce Drizzle: combine soft lettuce, egg yolk, capers, remaining lemon juice, red onion. Garlic p, mustard and basil in a food processor and process until smooth. Add remaining olive oil.. season with salt and pepper and chill until ready to use.
- Serve soup hot or cold with drizzle on the top.
The soup will keep in the fridge for up to a week, and the flavor improves as it rests.
The Lettuce Sauce is great as a drizzle over poached fish, grilled chicken or hard boiled eggs. Can also use instead of mayonnaise for egg, chicken or tuna salad.