Romaine Lettuce Soup

• 3 tablespoons olive oil
• 1 large onion, sliced
• 1 1/2 teaspoons salt
• 1 teaspoons freshly ground black pepper
• 2 garlic cloves, sliced
• 5 tomatillos, husked, washed and roughly chopped
• 1 to 3 jalapeno chiles, stemmed
• 2 quarts chicken stock or water
• 1 large or 2 small heads Romaine lettuce, cored, cleaned and roughly chopped
• 1 bunch cilantro, leaves and stems, chopped
• 1 cup plus 2 tablespoons heavy cream
• 2 teaspoons anchovy paste

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

olive oil, onion, salt, freshly ground black pepper, garlic, jalapeno chiles, chicken, cilantro, heavy cream, anchovy paste

Taken from www.foodnetwork.com/recipes/romaine-lettuce-soup-recipe.html (may not work)