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romaine soup with portobellos & frizzled pork

heidicookssupper avatar
Recipe by
Heidi Hoerman
@heidicookssupper
Hingham, MA

A delicious, creamy soup that uses that extra head of romaine. Seasoned chunks of roasted portobello mushrooms and crispy pulled pork stand in for croutons. Both the mushrooms and pork can be prepared while the soup cooks. Any fresh-tasting vegetable may be substituted for the romaine, e.g. other lettuces, broccoli or cauliflower, fresh or frozen peas, carrots, etc. Other mushrooms may be substituted for the portobellos. Cooked and shredded chicken may be substituted for the pork. A mixed herb seasoning mix may be substituted for the listed herbs.

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yield 4 bowls (satisfies two hearty appetites as an entree)
prep time 15 Min
cook time 45 Min
method Stove Top

Ingredients For romaine soup with portobellos & frizzled pork

  • SOUP
  • 1 Tbsp
    olive oil
  • 1 md
    shallot, diced
  • 2 clove
    garlic, sliced
  • 4 to 6 c
    romaine lettuce (about 1 head), based removed, coarsely chopped
  • 1 bunch
    parsley, chopped
  • 2 md
    russet potatoes, peeled and cut in small dice
  • 4 c
    milk (or a combination of milk and water or broth)
  • 1/2 tsp
    salt (to taste)
  • CROUTONS (MUSHROOMS AND PORK)
  • 2 lg
    portobello mushroom caps, gills removed and cut in 3/4" cubes
  • 6 oz
    pulled pork (cooked and shredded)
  • 1 tsp
    garlic powder
  • 1 tsp
    onion powder
  • 1 tsp
    smoked paprika
  • 1/2 tsp
    dried dill
  • 1/2 tsp
    dried oregano
  • 1/2 tsp
    dried thyme
  • 1/2 tsp
    dried basil
  • 1/4 tsp
    cayenne (red) pepper
  • 1/2 tsp
    salt
  • 4 Tbsp
    olive oil (some will remain in the bowl)

How To Make romaine soup with portobellos & frizzled pork

  • 1
    For the soup: In a medium soup pot, heat 2 tablespoons olive oil over medium heat. Add the shallots and garlic and saute until translucent, about 2 minutes.
  • 2
    Add the lettuce and parsley and continue to saute, stirring occasionally, until wilted. about 2 minutes.
  • 3
    Add the potatoes and milk (or other liquids) and simmer until the potatoes are fully cooked, 5-10 minutes depending on the size of the potato dice.
  • 4
    When the potatoes are soft puree the soup using an immersion blender or carefully transfer to a stand blender to puree and return it to the pot.
  • 5
    Add the salt and allow soup to simmer slowly about 10 minutes until flavors fully meld. Taste and adjust salt. Serve hot.
  • 6
    For the croutons: Thoroughly mix the spices together. Place half the spice mix and 2 tablespoons oil in a bowl and toss the mushrooms in the mixture until thoroughly coated. Repeat the procedure with the pulled pork.
  • 7
    The croutons may be cooked in the oven or on the stove top. For oven cooking, preheat the oven to 400F. Scatter the mushrooms at one end of a parchment-lined sheet pan. Spread the pulled pork at the other end. Roast for 30 minutes in a convection oven or 40 minutes in a conventional oven until crispy yet still moist. For stove top cooking, in a heavy skillet, separately saute the mushrooms and then the pork, over medium high heat until crispy but still moist.
  • 8
    Divide the soup into four soup bowls. Evenly divide the mushrooms and pork and place on top of the soup. Serve immediately.
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