The Chopped Cookbook by Food Network Kitchen

Author:Food Network Kitchen [Kitchens, Food Network]
Language: eng
Format: epub, mobi, pdf
ISBN: 978-0-7704-3501-1
Publisher: Crown Publishing Group
Published: 2014-04-08T07:00:00+00:00

ROMAINE LETTUCE

Romaine lettuce goes beyond salad with these three ways to spin it. You’ll be surprised how a little heat can wake up its flavor.

EACH RECIPE SERVES 4 TO 6

LETTUCE SOUP

Cut one 12-ounce head of romaine into chunks. Cook 4 tablespoons (½ stick) melted unsalted butter and ¼ cup all-purpose flour along with 1 chopped onion, 1¾ teaspoons kosher salt, and a couple turns of freshly ground black pepper in a large pot over medium heat until the onion is softened, about 6 minutes. Whisk in 4 cups milk and simmer for 10 minutes. Stir in the lettuce and cook, turning with tongs, until bright green, about 1 minute. Blend the soup until smooth, about 1 minute, and thin with milk or water as desired. Garnish with shredded raw romaine.

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