A wonderful summer soup that's very creamy and surprisingly filling.
I've tried the soup hot, room temp and cold. It's delicious no matter how you want to eat it.
This is supposed to be garnished with a swirl of cream, but my swirls leave a lot to be desired so I spared you that photo.
Ready to make a tasty, easy soup...
I have an abundance of romaine, I was going to grill some or make a wilted salad until I found this recipe at the local kitchen blog.
You'll need some lettuce, duh...scallions, onions, garlic, parsley, chives, chicken stock, heavy cream, salt and pepper and thyme.
Pretend you see a couple of red potatoes and butter.
Chop, slice and dice your ingredients.
Add the butter to a Dutch Oven or soup pot and add the onions and garlic.
Sauté over medium heat until softened.
Add thyme, chives and parsley. Sauté for one minute more.
Add the lettuce, stir and sauté until wilted.
Then add the potatoes and stock.
Bring to a boil, reduce heat, cover and simmer until potatoes are tender.
Process the soup with an immersion blender or in batches in a blender or food processor.
Add salt, pepper and the cream. Mmmmmm
I shared what I made with some co-workers; the co-workers that didn't get any went into rebellion once they heard about how great it is so I'm making another batch this week.
This time I think I'll add one more potato and about half a cucumber that I'll seed and dice.
Here's the recipe I used.
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Lettuce Soup
soups/stews, vegetables
3 tbsp butter
1 medium yellow onion, diced
4 scallions, trimmed and diced
4-6 garlic scapes with flower heads; coarsley chopped
or two garlic cloves; peeled
2 tbsp coarsely chopped flat-leaf parsley
2 tbsp coarsley chopped chives
1 tbsp fresh thyme leaves
2 large heads lettuce, ends trimmed; coarsely chopped
2 medium red potatoes; peeled and diced
3 cups chicken stock, homemade; or low sodium
1/4 cup heavy cream, plus extra for garnish
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
In a medium Dutch oven or soup pot, heat butter over medium flame until foam subsides. Add onion, scallions and garlic scapes; sauté ove rmedium-low heat until vegetables are softened, about 5 minutes. Add parsley, chives and thyme; sauté for 1 minute. Add lettuce, stir and sauté until wilted, about 1- 2 minutes. Add potatoes and stock; cover and bring to a boil. Reduce heat to maintain a simmer and cook, covered, until the potatoes are very tender, about 10-15 minutes.
Process the soup with an immersion blender or transfer in batches to a blender or food processor. Add cream, salt & pepper: taste and adjust seasonings. Simmer for another 5 minutes or so, to heat through and reduce to desired thickness.
Serve hot, garnished with a swirl of cream, scattered thyme leaves and fresh chives.
Serves 4 -6.
Notes: http://localkitchenblog.com
** Exported from Now You're Cooking! v5.87 **
And that's that
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