Who knew…..you can make soup out of lettuce!

And a really tasty soup that it is, Roasted Romaine and Tomato Soup with Crispy Prosciutto. I created this one while at the Produce First Conference at the Culinary Institute of America. This conference focused on how we as chefs can make sure that we are able to help double the consumption of fresh fruits and vegetables over the next 10 years. This is part of the National Restaurants Associations key Health & Wellness initiative to work to help chefs and operators to provide more choices to the dinning public. While at the conference we each were paired with teams that included produce growers. I had the fortune of being paired with the folks from Church Bros. a major grower of lettuces. I love a challenge and when they said how about a soup using lettuce I got excited – I thought how about a play on BLT – and so the following recipe was born. We had the opportunity to be mentored by some very talented chefs that day – our team had Michael Tuohy, Executive Chef of the Grange, located in Sacramento, Ca. He was a pleasure to cook with and we had fun creating and tasting the soup that morning. So without further delay – here for you to try is a wonderful some that hints at spring when made late in winter on a cold day. Happy cooking!

Jim

Roasted Romaine & Tomato Soup with Crispy Prosciutto

Yield is 2 gallons

1 cup Leeks, sliced
½ cup Carrots, diced
½ cup Celery, diced
3 cloves Garlic, minced
¼ cup Olive oil
1 tsp Crushed Red Pepper
¾ cup Tomato paste
1 bag, 5# Cut Romaine Lettuce
2 heads Green Leaf Lettuce, chopped
6 quarts Vegetable stock
½ cup Arugula, chopped
1/2 cup Parsley, chopped
¼ cup Basil, chopped
3 cups Crushed Italian Tomatoes
To taste Salt
To taste Pepper
12 slices Prosciutto, crisped


1. In a large stock pot sweat the leeks, carrots, celery and garlic in olive oil until soft, about 8 to 10 minutes
2. Add the crushed red pepper and tomato paste and continue to cook and slowly caramelize the tomato paste coated vegetables until a deep burgundy color is achieved
3. Start to add the cut romaine and green leaf in handfuls and stir in and cook down until all the cut lettuce is incorporated and cooked down to soft
4. Add the vegetable stock to the mixture and cook for about 30 minutes at a simmer, using a stick blender puree the soup to a chunky consistency
5. Add the arugula, parsley and basil to the pot as well as the crushed tomatoes
6. Adjust the seasoning with salt and pepper to taste
7. Serve with whole grain croutons and Prosciutto crisps on the side

Prosciutto Crisps
1. Place 12 slices of thin slice prosciutto on a parchment lined baking sheet pan
2. Place another sheet of parchment on top of the slices and cover with another pan to create a weighted pan sandwich
3. Place in a 350° oven and bake until crisp
4. Remove top sheet pan and parchment and allow to cool before serving
5. Cut crisp into bite size fingers and serve as a garnish for the soup


Recipe Credit: Jim Doak, Created at 2010 Produce First Conference, use with permission of author. All rights reserved.

Happy Monday - it is still too cold

What a nice weekend - lots of sunshine but oh my, cold, cold, cold! So how about another soup recipe to warm your cockles and keep you on track with your better for you eating program you started in the new year. Great taste can be less filling as you will see if you whip up this tasty winter soup.

Apple and Butternut Squash Bisque servings 6

4 cups Butternut Squash, peeled and diced
3 Apples, peeled and diced
1 cup Onion, diced
3 cloves Garlic, minced
5 sprigs Sage
2 sprigs Thyme
¼ tsp Nutmeg
1 tbsp Olive oil
2 qts. Fat Free Chicken Stock
1 cup 2% Milk
To taste Salt & Pepper
2 Tbsp Wildflower honey


In a heavy stock pot over medium high heat place the olive oil, butternut squash, apples, onion , garlic and sauté until a light golden color is achieved

Now add the sage, nutmeg , salt and pepper and cook while stirring and cook for an additional 5 to 8 minutes

Add the chicken stock and bring up to a boil, cover then reduce to a simmer and cook until the squash is tender

Remove from the heat and use a blender to puree the soup smooth return to the pan

Place on medium heat and add the milk – bring up to a boil then turn off

Place in a soup bowl and garnish with a drizzle of honey, serve with your favorite crusty bread

© Doak & Krantz 2009

Per serving
Calories 162
Fat 4.0
Fiber 4.0
WW pts 3

Soups On!!!! - Tortilla Soup

Since it is -3 degrees outside with a 20 mph "breeze", I thought it was a perfect time to cook up a batch of chicken tortilla soup. I take the leisurely approach on this by using a crock pot so I don't have to watch the stove. Here is the recipe - note it is a fairly healthful soup - give it a try!

Chicken Tortilla Soup servings 10


2 cup Onion, large dice
1 cup Carrots, large dice
½ cup Celery, chopped
1 Jalapeno, diced
4 cloves Garlic, crushed
1 Tbsp Olive oil
3 ears Corn, removed
1 cup Mushrooms, quartered
4 Medium Zucchini, 1” chunks
14 oz Whole Canned Tomatoes
4 Whole Bay leaves
1 Roasted Chicken, meat pulled
2 qts Fat Free Chicken Stock
1 bunch Cilantro, chopped
1 tbsp Chili powder
½ tbsp Cumin powder
1 tsp Coriander, ground
12 Corn Tortillas, strips
To Taste Salt & Pepper

Garnish
1 cup Tortilla Chips
½ Avocado
½ cup Cotija Cheese


In a heavy stock pot over medium high heat place the olive oil then add the onion, carrot, celery, jalapeno and garlic cook until soft about 8 to 10 minutes

Add the corn, mushrooms and zucchini to the pot and cook for an additional 5 minutes

Add the tomato by hand crushing them into the pot then add the bay leaf, chicken meat, cilantro, chili powder, cumin, coriander and cook for an additional 5 minutes while stirring

Add the chicken stock and the corn cobs bring up to a boil and then reduce to a simmer for 45 minutes

Remove the corn cobs and bay leaves, adjust the seasoning with salt and pepper then add the tortilla strips and cook for an additional 15 minutes

Serve in a bowl and top with your favorite condiments such as cilantro, tortilla chips, avocado and Cotija cheese.

Per serving
Calories 304
Fat 11
Fiber 6.6
WW pts 6

Enjoy - Note all recipes are original © Doak & Krantz 2008