Romanian Lettuce Soup with Bacon and Dill

Ingredients

• 4 oz Bacon (Finely chopped)
• 1 Yellow onion (Finely chopped)
• 3 cloves Garlic (Minced)
• 0.25 cup Fresh dill (Finely chopped, plus more for garnish)
• 6 cup Chicken broth (Low-sodium preferred)
• 1 large head Romaine lettuce (About 1 pound; chopped, including the crisp stems. Use a full head rather than packaged hearts)
• 1 cup Plain whole-milk yogurt (Whisked smooth)
• 2 Egg yolks (Whisked with the yogurt to make the liaison)
• 1 tbsp White wine vinegar (Adjust to taste)
• Kosher salt (To taste; the bacon and broth may already be salty)
• Ground black pepper (To taste)

Steps

1. 1

   Prepare all of the ingredients before starting: chop the bacon and onion, mince the garlic, chop the dill, and cut the romaine into bite-size pieces, keeping the crisp stems and tender leaves together.

2. 2

   Place a large Dutch oven or soup pot over medium heat. Add the chopped bacon and cook for about 5 to 7 minutes, stirring occasionally, until the fat renders and the bacon is browned and lightly crisp.

3. 3

   Add the chopped onion to the bacon and rendered fat. Cook for 5 to 7 minutes, stirring occasionally, until softened and translucent but not deeply browned.

4. 4

   Add the minced garlic and chopped dill. Cook for about 30 seconds, stirring constantly, just until fragrant; do not let the garlic scorch.

5. 5

   Pour in the chicken broth and scrape the bottom of the pot with a wooden spoon to release any browned bits. Bring the broth to a gentle boil.

6. 6

   Add the chopped romaine. Reduce the heat to maintain a gentle simmer and cook for about 3 to 5 minutes, until the leaves are wilted and the stems are tender-crisp rather than mushy.

7. 7

   While the lettuce cooks, whisk the yogurt and egg yolks together in a medium bowl until completely smooth and combined.

8. 8

   Remove the soup from the heat. Ladle about 1 cup of the hot broth slowly into the yogurt-and-yolk mixture while whisking constantly. This tempers the dairy and eggs so they do not curdle.

9. 9

   Gradually whisk the tempered yogurt mixture back into the soup. Return the pot to low heat only if needed, and warm gently without allowing the soup to simmer or boil; the liaison should lightly thicken the broth.

10. 10

    Season with white wine vinegar, salt, and black pepper, tasting carefully because the bacon and broth may provide substantial salt. Adjust the vinegar until the soup tastes bright and balanced.

11. 11

    Ladle the soup into warmed bowls, garnish with additional fresh dill if desired, and serve immediately. The lettuce and tempered dairy are at their best when the soup is not held or reheated aggressively.

Notes

The source notes that escarole is a suitable alternative to romaine. Do not add the yogurt or egg yolks directly to the hot soup. Temper them first with hot broth, then keep the finished soup below a simmer to prevent curdling. The soup is best served immediately and does not hold well.

Nutrition per serving

• soup
• main
• Romanian
• European
• bacon
• lettuce
• dill
• one-pot