يعتبر هذا الحساء الأخضر المشرق طريقة رائعة لاستخدام أوراق الخس الخارجية الصعبة ، والتي يتم التخلص منها غالبًا. للحصول على ملمس أكثر نعومة ، قم بتقليب الحساء قبل التقديم.
This soup is a great way to use tough outer lettuce leaves, which are often discarded. For a smoother texture, stir the soup before serving. Source: Everyday Food, May 2004. Total time: 20 minutes. Prep time: 20 minutes. Servings: 4. Ingredients: 1 large head romaine lettuce, 2 tablespoons butter, 1 medium onion, roughly chopped (about 1 cup), coarse salt and ground pepper, 1 can (14 1/2 ounces) low-sodium chicken broth, 1 package (10 ounces) frozen peas, 1/2 cup tightly packed fresh mint leaves, toasted bread for lettuce and pea soup. Directions: 1. Remove the dark green outer leaves from the lettuce, and chop coarsely (to yield 8 cups). Reserve the remaining lettuce for another use. 2. In a large pot, melt the butter over medium heat. Add the onion and 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the lettuce and stir until wilted, about 2 minutes. 3. Add the chicken broth and 2 cups water. Bring to a boil. Add the peas, and simmer until bright green, about 4 minutes. Remove from heat. 4. Puree the soup with the mint. Season again with salt and pepper. Using an immersion blender or a regular blender (working in batches), puree the soup until smooth. If necessary, reheat the soup over medium to low heat. Serve garnished with toasted bread.
27.04.2023 @ 09:14
This soup is a great way to use tough outer lettuce leaves, which are often discarded. For a smoother texture, stir the soup before serving. Source: Everyday Food, May 2004. Total time: 20 minutes. Prep time: 20 minutes. Servings: 4. Ingredients: 1 large head romaine lettuce, 2 tablespoons butter, 1 medium onion, roughly chopped (about 1 cup), coarse salt and ground pepper, 1 can (14 1/2 ounces) low-sodium chicken broth, 1 package (10 ounces) frozen peas, 1/2 cup tightly packed fresh mint leaves, toasted bread for lettuce and pea soup. Directions: 1. Remove the dark green outer leaves from the lettuce, and chop coarsely (to yield 8 cups). Reserve the remaining lettuce for another use. 2. In a large pot, melt the butter over medium heat. Add the onion and 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the lettuce and stir until wilted, about 2 minutes. 3. Add the chicken broth and 2 cups water. Bring to a boil. Add the peas, and simmer until bright green, about 4 minutes. Remove from heat. 4. Puree the soup with the mint. Season again with salt and pepper. Using an immersion blender or a regular blender (working in batches), puree the soup until smooth. If necessary, reheat the soup over medium to low heat. Serve garnished with toasted bread.