Why have your soup and salad separately when you can enjoy the delicate flavor of romaine in this silky soup?
| Level: | Easy |
| Total: | 35 min |
| Active: | 20 min |
| Yield: | 4-6 |
Ingredients
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1 medium onion, chopped
- Kosher salt and freshly ground black pepper
- 4 cups milk
- One 12-ounce head romaine, cored and cut into chunks, plus shredded romaine, for serving
Instructions
- Melt the butter in a large saucepan over medium heat. Add the flour, onion, 1 3/4 teaspoons salt and a couple turns of pepper and cook until the onion is softened, about 6 minutes. Whisk in the milk and simmer for 10 minutes. Stir in the lettuce and cook, turning with tongs, until bright green, about 1 minute. Working in batches, blend the soup until smooth; return it to the pot to heat through and thin with milk or water as desired. Serve topped with shredded romaine.
- Disclaimer: When blending hot liquid, first let it cool for 5 minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 215 |
| Total Fat | 13 g |
| Saturated Fat | 8 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 3 g |
| Sugar | 10 g |
| Protein | 7 g |
| Cholesterol | 37 mg |
| Sodium | 721 mg |