Lettuce Soup - a great way to preserve your end-of-season lettuce!
Recipe for Lettuce Soup (sorry, no metric equivalents):
4 cups lettuce
1 cup chopped onion
1/2 cup celery if you have it
1 tsp garlic
1 tbs parsley
1 tbs chives
2 tbs tarragon
1 tsp thyme
3 cups chicken or vegetable stock
2 tbs olive oil
1/2 cup heavy cream
Heat oil, add onions and celery and sweat for 5 minutes (the onions, not you)
Add herbs and garlic, cook 1 minute
Add lettuce and wilt for 3 - 5 minutes
Blend with blender or stick-immersion blender
Heat back up (do not boil) and add cream
Salt and pepper to taste
Okay, so now you are saying this is a variant of the folk tale "Stone Soup." Well, in my family we couldn't afford rocks, so it was Nail Soup. Same concept. But seriously, this is tasty! All the herbs came from the kitchen herb garden. According to The Kitchen Goddess, she put in extra tarragon since she knows I love it, but it may be too much of this pungent herb for some tastes.
The plan now is to use up all the leftover lettuce and make the stock (minus the cream) in a large batch, for freezing.
Here it is á table with the cream added, and a nice garden salad, plus bubbles:
Knowing now how absolutely yummy this soup is, I'm not so sure I planted too much lettuce.
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