Recipes 2009
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Prep Time: 1 Hour
Yields: 12 Servings

The combination of these three lettuce flavors is incredible. This soup was created quite by accident, but has been one of the best creations ever to come out of our kitchen.

2 cups chopped romaine lettuce
2 cups chopped bibb lettuce
2 cups chopped red leaf lettuce
1 cup butter
1 cup diced onions
1 cup diced celery
½ cup diced bell peppers
¼ cup minced garlic
1 cup sliced mushrooms
½ cup diced andouille sausage
1 cup flour
2½ quarts chicken stock
2 ounces sherry
1 pint heavy whipping cream
1 cup sliced green onions
1 cup chopped parsley
salt and white pepper to taste

In a 2-gallon stock pot, melt butter over medium-high heat. Add lettuces, onions, celery, bell peppers, garlic, mushrooms and andouille. Sauté and stir constantly 5–10 minutes or until lettuces are wilted. Remove ingredients from stockpot and place in food processor with metal blade. Chop on high speed until vegetables are puréed. Return mixture to pot and bring to simmer. Whisk in flour, stirring constantly until white roux is achieved. (See roux recipes.) Do not brown. Add chicken stock, one ladle at a time, stirring constantly. Pour in sherry and heavy whipping cream. Stir in green onions and parsley. Cook an additional 10–15 minutes. Season to taste using salt and white pepper. If desired, garnish with julienned pieces of lettuce. NOTE: You may finish this soup by adding a pound of jumbo lump crabmeat.

Copyright © 2009 Chef John Folse & Company.
2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295