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Garden Hearts® Romaine Empire Soup
Yield: 8 servings
Ingredients:
| 3 |
Garden Hearts® Jumbo Hearts of Romaine Lettuce |
| 1 |
medium leek |
| 1 |
medium zucchini |
| 1 |
small onion, finely chopped |
| 2 |
ounces butter |
| 1 |
cup flat-leaf parsley, chopped |
| 2 |
teaspoons kosher salt |
| 1/4 |
teaspoon freshly ground black pepper |
| 12 |
cups chicken stock |
| 1 |
cup grated Parmesan cheese |
| 12 |
ounces sour cream |
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lemon zest |
1. Cut one inch from the base of the Garden Hearts® and separate into individual leaves. Rinse under cold, running water. Stack the leaves on top of one another and, with a large knife, cut diagonally into quarter-inch strips. You should have 6 cups.
2. Cut leeks lengthwise. Cut diagonally into a julienne (as thin as possible) and rinse well under cold, running water. You should have about 2 cups. Wash zucchini and trim off the ends. Cut lengthwise in half and slice thinly. You should have about 2 cups.
3. In a soup pot, sauté onions and leeks in butter over medium heat for 2 minutes. Add the zucchini and sauté for another 2 minutes.
4. Add Garden Hearts®, parsley, salt, pepper and chicken stock and bring to a boil. Cover, reduce heat to medium-low, and simmer gently for 15 minutes. Remove from heat and let cool for 10 minutes.
5. Transfer the mixture to a blender or food processor and purée. Return to the pot and bring the soup back to a simmer. Taste and adjust seasoning. Serve immediately in soup bowls. Garnish with Parmesan cheese and a dollop of sour cream. Sprinkle with lemon zest.
| Chef’s comments: “A soup to warm your heart from the Roman Empire to you!” |
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Chef Beat Giger, CEC, AAC
Corporate Chef & Director of Special Events
Pebble Beach Resorts |
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