Romanian Lettuce Soup with Bacon and Dill
- Makes4 servings
- Cook Time50 minutes
A base of sautéed bacon, garlic and herbs gives this classic Romanian dish richness and depth, while lightly cooked greens keeps the flavors and texture fresh and bright. Our recipe is based on one we learned in Bucharest from chef Marius Tudosiei. He enriched the broth with yogurt and garnished the soup with slices of an herb omelet. For our adaption, we whisk the yogurt with a few egg yolks, creating a liaison (in classic French culinary speak) that lightly thickens the broth. Romaine is most often used in salad, not as a cooking green, but chopped and gently simmered, it offers a nice balance of wilted leaves and crisp stems. Be sure to purchase a full head, not a bag of hearts. Escarole, with frilly leaves and a pleasant bitterness, also is a fine option. This soup is best served right away and does not hold well.
Don’t add the yogurt or yolks directly to the soup or they will curdle on contact. Whisk them together, temper the mixture with a little of the hot broth, then gradually whisk the tempered yogurt-yolk mixture into the base. After that point, be sure the soup does not reach a simmer or the dairy and eggs will curdle.
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