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To warm your cold winter nights without worrying about the scale!
Saute onion in a large saucepan over medium heat with 2 tablespoons of olive oil.
Wash the lettuce and cut it into small pieces. Once onion is softened, add lettuce into the pan with the onion, give it a stir and heat for a second to wilt the lettuce. Then pour in the chicken broth, cover with a lid and let it cook on low for about 20 minutes.
Use a slotted spoon to remove the lettuce from the cooking broth and move it into a blender. Puree the lettuce. Add the breadcrumbs to the cooking broth, then add the pureed lettuce. Taste and adjust seasonings with salt and pepper and cook on low, stirring until soup gets creamy.
Serve with fresh mint leaves and 1 tablespoon of sour cream or heavy cream per serving. You can add some croutons if you like.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!