Ingredients Jump to Instructions ↓

  1. 3 tablespoons 45ml Olive oil

  2. 1 tablespoon 15ml Onion - sliced (large)

  3. 1 1/2 teaspoons 7 1/2ml Salt

  4. 1 teaspoon 5ml Freshly-ground black pepper

  5. 2 Garlic cloves - sliced

  6. 5 Tomatillos - husked, washed, and roughly chopped

  7. 1 Jalapeno chiles - stemmed, and seeded if desired

  8. 2 Chicken stock or water

  9. 1 Romaine lettuce head - cored, cleaned, (large) and roughly chopped (or use 2 small Romaine lettuce heads)

  10. 1 Cilantro, leaves and stems - chopped

  11. 1 cup 237ml Heavy cream - plus

  12. 2 tablespoons 30ml Heavy cream

  13. 2 teaspoons 10ml Anchovy paste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Heat the olive oil in a heavy stockpot over medium heat. Saute the onions with the salt and pepper until translucent, 5 to 7 minutes. Add the garlic, tomatillos and jalapenos and cook another 5 minutes. Pour in the chicken stock or water. Bring to a boil, reduce to a simmer and cook 20 minutes. Stir in the lettuce and cook 10 minutes longer. Add the cilantro to the soup and bring to a boil. Remove from the heat and, and puree in a blender or a food processor. If you want a more elegant soup, pass through a strainer. Bring back to a boil before serving. Beat 1 cup of the heavy cream until soft peaks form. In a small bowl, mix the anchovy paste with the remaining 2 tablespoons cream until smooth. Fold into the whipped cream and beat a few more strokes. Serve the soup hot with dollops of the anchovy cream garnish. This recipe yields 6 to 8 servings.


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