Chinese Fish And Lettuce Soup Food
PEA AND LETTUCE SOUP
This is a french recipe my mum copied from a library cook book. I make it a bit differently to the original recipe and have included the changes that I have made in brackets. Please let me know if it is confusing. Everone (so far!) loves my adaptation, it has a great flavour and is just so smooth and creamy. We usually eat this with baked vegetables and buttered green beans mixed with chopped fresh tomato. I hope you like this as much as we all do! Cooking time is only approximate as I haven't taken note of this and is for my adapted version.
Provided by Jacquie in Brisbane
Categories Greens
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cook onion gently in butter.
- Add stock and peas, simmer until peas are tender.
- Add lettuce and cook until wilted.
- Add milk and puree until smooth.
- Reheat in pan, season with salt and pepper.
- Serve with a swirl of cream and chopped mint.
CHINESE FISH AND LETTUCE SOUP
This recipe comes from a cookbook "Three Ancient Cuisines" by Jeff Smith, know as "The Frugal Gourmet." Beautiful in its simplicity!
Provided by Susiecat too
Categories Clear Soup
Time 25m
Yield 4-5 serving(s)
Number Of Ingredients 12
Steps:
- Thinly slice the boneless fish and soak in the marinade.
- Shred the lettuce and set aside.
- Cook the ginger, oil and salt just until the ginger begins to brown a little bit. Add to the soup stock and bring to a heavy simmer.
- Just prior to serving, drain the marinade from the fish and add the fish to the soup pot, all at once, along with the lettuce and the rice wine or sherry.
- Bring back to a full simmer, then remove from stove.
- Do not overcook the soup.
- Add a few drops of sesame oil and pepper for garnish, and serve immediately.
LETTUCE SOUP
This is a soup that my Slovak grandmother used to make when I was a little girl. She used lettuce she would pick fresh out of her garden. I still make this soup every summer and remember her sitting in her kitchen sipping coffee with my mother and aunt. It brings back such fond memories.
Provided by Ursie
Categories Vegetable
Time 2h
Yield 6-8 Large Bowls, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- In a cast iron skillet (this the best but you can use any type skillet) Fry 2 lb. of bacon (to render fat, but not crisp the bacon).
- Remove bacon from skillet leaving the fat in the pan.
- Allow the fat to brown (slightly).
- For every 2 Tablespoons of browned fat rendered add 2 tablespoons of flour.
- Stirring constantly, brown flour in fat to a deep golden brown.
- Allow to cool slightly so as not to curdle the milk when added.
- Once cooled, add 1 cup of milk for ever 2 tablespoons of flour used.
- Bring to rolling boil stirring constantly.
- Add torn up lettuce and cut up bacon to the browned fat and flour mixture.
- Bring back to a rolling boil, stirring constantly.
- Add eggs to mixture making sure to stir it throughout the soup.
- Reduce heat to low and continue to cook for about 1 hour (until lettuce is cooked down).
- Salt to taste.
- Serve with a crusty French bread.
Nutrition Facts : Calories 735.6, Fat 70, SaturatedFat 23.2, Cholesterol 173.4, Sodium 1317.5, Carbohydrate 4.5, Fiber 1.6, Sugar 1.1, Protein 21.3
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