Hot or Cold Creamy Lettuce Soup
This recipe works with many varieties of lettuce, including romaine, Bibb, oak leaf, arugula, and cress. I'd advise against iceberg because of its extreme lack of flavor. You can use shallots or leeks in place of or in combination with the onion. Feel free to change the garnish depending on what's available; diced crispy bacon and cherry tomatoes would be fun.
- 2 tablespoons (30g) unsalted butter
- 1 medium onion (about 8 ounces; 225g), diced (see note above)
- 4 medium cloves garlic, sliced
- 2 cups (475ml) homemadechicken or vegetable stock, or store-bought low-sodium chicken broth, plus more if needed
- 8 ounces (225g) lettuce, core and root ends trimmed, leaves torn if large (see note above)
- 1/4 cup (1 small handful) loosely packed parsley leaves
- Kosher salt
- Fresh lemon juice, to taste
- Thinly sliced radish and pea shoots, tossed in extra-virgin olive oil, for garnish (see note above)
In a medium saucepan, melt butter over medium heat until foamy. Add onion and garlic and cook, stirring, until softened, about 3 minutes. Add stock, bring to a simmer, and cook until vegetables are very tender, about 8 minutes. Add lettuce and parsley and cook until wilted and softened, 1 to 2 minutes.
Working in batches if necessary, transfer broth and vegetables to a blender and blend, starting at the lowest speed and increasing to high, until very smooth, about 3 minutes. If soup is too thick, thin as needed with additional stock. Season with salt and just a touch of lemon juice to brighten flavor (add it very sparingly to prevent soup from becoming tart). Garnish with radish and pea shoots (or other garnish) and serve warm or chilled.
Posted by: Rhonda Allison-Gray <firstname.lastname@example.org>
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