Vegan Cream Of Romaine Lettuce Soup With Garlic Mushrooms And Recipes

Steps:

• Wash and spin lettuce and set aside.
• In a 4 quart sauce pan, cook the onion in the olive oil until slightly browned and soft.
• Add the potato, veggie stock,lettuce and salt to the pan and bring to a boil. The lettuce will fill the pan to overflowing at first, but it will cook down - be patient. After the soup comes to a boil, turn it down and allow to simmer for about 20 minutes - or until the potatoes are soft.
• Remove from heat. Squeeze the lemon juice into the soup. Put the tofu into the soup and mix completely with an immersion blender.
• Eat hot or cold.

Steps:

• 1. In a heavy soup pan or Dutch oven, melt the butter over medium heat.
• 2. Saute the onion and potato in the butter until the onion browns slightly and the potato starts to stick. Use a 1/4 cup of the chicken broth to deglaze the pan, loosening any browned potato from the bottom of the pan.
• 3. Add the sliced lettuce, stir, and cover to steam briefly. Stir every minute or so and continue until the lettuce has thoroughly wilted.
• 4. Add the chicken broth and simmer for about 5 minutes.
• 5. Turn off the heat, add the fresh basil and process with an immersion blender. Adjust the taste with salt and pepper.
• 6. Add the ham and cheese and stir very briefly. Try not to stir so much that the cheese disappears.
• 7. Serve warm or freeze for later reheating.