Lettuce Soup (Thanks to Common Thread member Katherine Collett, adapted from http://www.foodnetwork.com/recipes/emeril-lagasse/lettuce-soup-recipe2/index.html)Great for when the lettuces get ahead of you!  And surprisingly lettuce-flavored!  

  1. Cook in 2 Tbsp olive oil:
    1 sliced or chopped onion
    1 chopped clove garlic
    until onion is translucent.
  2. Add 2 heads lettuce, tornato, and (optional) parsley, chives, tarragon.
    Stir till lettuce is wilted (~3 minutes)
  3. Add 3 c. chicken stock (or water with a spoonful of Better Than Bouillon, any variety). Simmer for 20 minutes.
  4. Put soup in batches through a food processor or blender.
  5. Stir in 1/2 c. heavy cream or evaporated milk or yoghurt.
  6. Heat through, adding salt and pepper to taste (not much salt if you used Better Than Bouillon).  
  7. Serve with fresh herb or chive blossom garnish.


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