Best Recipe You've Never Heard of: Romanian Lettuce Soup

Ingredients

• 6 slices Bacon (cut into 1‑inch pieces; renders fat for the base)
• 1 large head Romaine Lettuce (torn into bite‑size pieces; about 300 g)
• 4 cups Chicken Stock (homemade or low‑sodium store‑bought)
• 2 cups Water (adds volume without diluting flavor)
• 2 tablespoons Fresh Dill Stems (chopped finely; stems add flavor without bitterness)
• 2 tablespoons Fresh Dill Leaves (chopped; added at the end for fresh aroma)
• 2 cloves Garlic (minced)
• 2 scallions Scallion Whites (white parts only, minced)
• 1 teaspoon Salt (adjust to taste)
• 0.5 teaspoon Black Pepper (freshly ground)
• 1 cup Plain Full‑Fat Yogurt (Greek‑style or regular, unsweetened)
• 2 large Egg Yolks (room temperature)
• 0.25 cup Heavy Cream (adds richness and stabilizes the yogurt mixture)

Instructions

1. Render the Bacon

   Heat the large pot over medium heat. Add the bacon pieces and cook, stirring occasionally, until the fat is rendered and the bacon is crisp, about 8 minutes.

   Time: PT8M

   Temperature: medium

2. Sauté Aromatics

   Add the minced garlic, scallion whites, and chopped dill stems to the rendered bacon fat. Sauté, stirring constantly, for 2 minutes until fragrant.

   Time: PT2M

   Temperature: medium

3. Add Stock and Water

   Pour in the chicken stock and water. Stir in the salt and pepper. Bring the mixture to a gentle boil, then reduce to a simmer.

   Time: PT5M

   Temperature: medium

4. Cook the Lettuce

   Add the torn romaine lettuce leaves to the simmering broth. Reduce the heat to low and let the lettuce soften, about 6 minutes.

   Time: PT6M

   Temperature: low

5. Prepare Yogurt‑Egg Mixture

   In a mixing bowl, whisk together the plain yogurt, heavy cream, and egg yolks until smooth and pale.

   Time: PT3M

6. Temper the Yogurt Mixture

   Ladle about 1 cup of the hot soup into the yogurt‑egg mixture while whisking continuously. Once incorporated, slowly pour the tempered mixture back into the pot, stirring constantly.

   Time: PT5M

   Temperature: low

7. Finish the Soup

   Stir in the chopped dill leaves and crumble the cooked bacon into the pot. Taste and adjust seasoning with more salt or pepper if needed. Heat gently for another 2 minutes without boiling.

   Time: PT2M

   Temperature: low

8. Serve

   Ladle the soup into bowls. Garnish each serving with a sprinkle of fresh dill and a few extra bacon crumbles.

   Time: PT1M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

8 g

Fat

18 g

Fiber

2 g