Bisque of Three Lettuces

ingredients

*1 pound lump crabmeat is an optional addition (see instructions)

2 cups romaine lettuce

2 cups bibb lettuce

2 cups red leaf lettuce

1 cup butter

1 cup chopped onions

1 cup chopped celery

1/2 cup chopped bell pepper

1/4 cup diced garlic

1 cup sliced mushrooms

1/2 cup diced andouille sausage

1 cup flour

2 ounces sherry

2 1/2 quarts chicken stock

1 pint heavy whipping cream

1 cup sliced green onions

1 cup chopped parsley

salt and white pepper to taste

instructions

In a two gallon stock pot, melt butter over medium high heat. Add three lettuces, onions, celery, bell pepper, garlic, mushrooms and andouille. Sauté and stir constantly until lettuces are wilted, approximately five to ten minutes. Remove ingredients from stock pot and place in food processor with metal blade. Chop on high speed until vegetables are pureed. Return mixture to pot, simmer and sprinkle in flour. Using a wire whisk, stir constantly until white roux is achieved. Do not brown. Add chicken stock, one ladle at a time, stirring constantly until all is incorporated. Add sherry, heavy whipping cream, green onions and parsley, and cook an additional ten to fifteen minutes. Season to taste using salt and white pepper. If you wish, you may garnish with julienned pieces of the three lettuces. Chef Folse often finishes this soup by adding a pound of jumbo lump crabmeat to the dish.

*makes 12 servings. recipe Chef John Folse