LETTUCE SOUP
Lettuce soup is a fantastic way to use up lettuce - or any other salad leaves - that might otherwise be wasted. Lovely served hot and equally good chilled for a light summery meal.
Provided by Justine Pattison
Categories Starters & nibbles
Yield Serves 4
Number Of Ingredients 8
Steps:
- Heat the oil in a large saucepan and gently fry the onion for 5-6 minutes, or until softened and beginning to brown, stirring regularly.
- Add the lettuce and potatoes and cook for 1 minute, stirring constantly.
- Add the stock and bring to a gentle simmer. Cover loosely with a lid and cook for 10-12 minutes, or until the potatoes are very tender, stirring occasionally.
- Remove the pan from the heat and blitz using a stick blender until smooth. If the soup is a little thick, add a splash of just-boiled water. Season to taste with plenty of salt and pepper.
- Ladle into warmed bowls and, if you like, top with swirls of cream and chopped herbs.
LETTUCE SOUP
Steps:
- Heat olive oil over medium-low heat in a large saucepan. When hot add the onions and garlic and cook until the onion is translucent, about 4 minutes. Add the parsley, chives, tarragon and lettuce and stir until the lettuce is completely wilted, about 3 minutes. Add the chicken stock and simmer, uncovered, for 20 minutes. When ready to serve, process the soup, in batches, taking care since the soup is hot, then return to a clean saucepan. Stir in the heavy cream or evaporated milk and the salt and pepper and simmer for another 5 minutes, or until heated through. Adjust seasoning, if necessary, and serve immediately, garnished with fresh herbs and chive blossoms, if desired.
CHILLED PEA, LETTUCE AND HERB SOUP
This elegant soup is sweet and heavenly. The texture is silky and the consistency thick -- but only because there are lots of peas in it. I used water rather than stock when I tested this recipe, and it worked just fine.
Provided by Martha Rose Shulman
Categories weekday, soups and stews, appetizer
Time 30m
Yield Six regular servings or 12 aperitifs
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon of the oil over medium heat in a large, heavy soup pot or Dutch oven. Add the leeks and a pinch of salt. Cook, stirring, until tender, about five minutes. Add the peas, lettuce and stock or water, and bring to a boil. Add salt to taste, reduce the heat, cover and simmer five minutes. Remove from the heat. Drain through a strainer set over a bowl, and allow the vegetables and the broth to cool for 15 minutes. Taste the broth, and season as desired.
- Working in batches, purée the vegetables and herbs in a blender with the broth and additional olive oil for two minutes until frothy and smooth. Pour into a bowl, and stir to combine. Taste and adjust seasonings. Chill for several hours.
- Serve, garnishing with additional chives, tarragon and/or mint.
Nutrition Facts : @context http, Calories 260, UnsaturatedFat 8 grams, Carbohydrate 31 grams, Fat 10 grams, Fiber 8 grams, Protein 13 grams, SaturatedFat 2 grams, Sodium 915 milligrams, Sugar 11 grams
LETTUCE AND HERB SOUP
Provided by Molly O'Neill
Categories appetizer
Time 15m
Yield Four servings
Number Of Ingredients 13
Steps:
- Bring wine and 1 cup water to a simmer in a large pot. Place the lettuce in a steamer over the wine mixture, cover and steam until wilted, about 3 minutes. Place leaves in a blender with bread, buttermilk and garlic. Blend until smooth. Stir in scallions, herbs, lemon juice, salt and pepper to taste. Refrigerate until chilled. Taste and adjust salt. needed. Divide among 4 bowls and serve immediately.
Nutrition Facts : @context http, Calories 206, UnsaturatedFat 1 gram, Carbohydrate 30 grams, Fat 2 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 809 milligrams, Sugar 9 grams, TransFat 0 grams
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- Melt the butter in a saucepan over medium-low heat. Add the onion and cook gently until softened but not browned, 5 to 10 minutes.
- Stir in the potato, then cover and cook gently for 10 minutes, stirring from time to time so that the potato doesn’t stick to the bottom of the pan. The potato won’t be tender quite yet. Remove the lid, add the stock, and season with salt and pepper. Bring to a boil, re-cover, and gently simmer until the potato is tender, 10 to 15 minutes more.
- Add the lettuce and herbs to the pan and cook just until the lettuce has wilted. Turn off the heat and let the soup cool slightly. Purée the soup with an immersion blender or in a standing blender (working in batches if necessary) until smooth. Taste and adjust the seasoning accordingly. You can sip the soup either hot or cold, so either return the soup to the pan and gently rewarm over low heat or cover and refrigerate until chilled through. (To freeze the lettuce soup, let it cool completely and freeze it in individual resealable plastic bags for up to 2 months. Reheat the soup in a covered saucepan over medium-low heat, stirring frequently, until warmed through, 15 to 20 minutes. Alternatively, nuke the soup in a covered bowl in the microwave on full power, stirring several times, until warmed through, 7 to 8 minutes.)
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