How To Make Soup To Serve To Buddha

 

  I bought several heads of romaine lettuce, and then did not need to use them all for salad.  I wondered what to do with them.  I searched for a vegetarian recipe that allowed me to cook and/ or freeze the results.  I found this soup recipe and my family loved it!  I hope that you enjoy it, too.  Let me know whether you liked it, or not, and if you added any variations.

This recipe is also a good way to use fresh garden produce, and freezes well.

                                                        - Judy

Soup To Serve Buddha

SERVES 4
Don't let the number of ingredients in this recipe fool you. It is quick, easy and very good. If you have never cooked romaine lettuce, try it some time in any recipe that calls for greens such as
escarole. You will be surprised at how much flavour and texture it has.

INGREDIENTS
• 4 tablespoons olive oil, divided
• 1 small onion, chopped
• 3 small carrots, chopped
• 2 small celery ribs, chopped
• 1 red or orange pepper, chopped
• 1 bay leaf
• 4 cloves garlic, minced
• 1/2 small head romaine lettuce, cleaned, dried and cut into pieces about 3 inches long
• 2 cups of vegetable broth
• 6 cups water
• 8 ounces uncooked wide rice noodles

Heat a Dutch oven or casserole over high heat. Add the oil and swirl around to cover bottom. Add the onions, carrots, celery and bay leaf. Sauté until slightly golden and tender, about 5 minutes. Add the garlic and sauté one more minute. Add the romaine and sauté another 2 minutes. Add the broth and water. Bring to a boil, scraping up any browned bits that might have accumulated in the bottom of the pan. Add the noodles, and more salt and
pepper. Cook, uncovered, until the noodles are tender, about 7 minutes. (The broth will reduce during that time. If it starts to get too dry, or if you want it more soupy, cover the pot.) Serve immediately or let set for about 5 minutes.

Judy@angelsandancestors.com     Sign up for our free first of the month magazine at  http://www.angelsandancestors.com/signup.html

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