Angolan soup

Angolan Soup
Lettuce and Herb Soup

Ingredients:
Serving: 4-6
1 tablespoon butter or margarine
6 scallions, white part only, thinly sliced
3 cups vegetable or chicken broth
8 cups chopped romaine lettuce
2 tablespoons chopped parsley
2 tablespoons minced fresh herbs:
any combination of basil, chervil, thyme, chives, or celery leaves
1-1/3 cups half-and-half or whole milk
1 egg yolk
Salt to taste, about 1/2 to 3/4 teaspoon
Freshly ground black pepper
Freshly grated Romano or Parmesan cheese for garnish (optional)

Direction:
In a large pot over medium heat, melt the butter. Add the scallions and sauté,
stirring occasionally, until softened, about 3 minutes.
Add the broth and bring to a boil.
Add the lettuce, cover, and simmer until the lettuce is wilted, about 3 to 5 minutes.
Add the parsley and mixed herbs.
Puree the mixture in batches in a food processor or blender.
Return the mixture to the pot and reheat over medium-low heat.
In a small bowl, lightly whisk together the half-and-half and egg yolk.
While whisking constantly, add a little heated soup to the egg mixture.
Continue to whisk constantly as you pour the egg mixture into the soup in a steady stream.
Simmer gently over medium-low heat until the soup thickens slightly.
Do not let the soup boil.
Season with salt and freshly ground black pepper. Serve with Romano cheese on the side.

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