Slime Ball Soup
- serves 7
4 cup chicken stock (1L)
¼ cup grated, potato (small) (65ml)
1 clove clove garlic, crushed
1 large head Romaine lettuce, shredded
1 large head Iceberg lettuce, shredded
1 large head Boston lettuce, shredded
1 cup tomato puree (250ml)
½ cup whipping cream (125ml)
12 mini boccocini
salt and freshly ground black pepper
1. Heat stock in a large saucepan, over medium heat. Add garlic and potato and cook over medium-high heat for 5 minutes.
2. Add Romaine, Iceberg and Boston lettuces to saucepan. Bring to a boil and reduce heat to medium-high. Cook until lettuce is wilted, about 5 minutes.
3. Remove garlic and add tomato sauce and cream.
4. In a blender, puree soup in batches. Return to saucepan and season with salt and pepper. Garnish each bowl with two bocconcini.