Cream of Lettuce Soup

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Tis the season! For lettuce to end. Yup, my favorite way to eat lettuce is fresh-picked, just enough for supper. But sometimes a huge lettuce harvest happens anyway. This time, it was aphids, on long-standing lettuce that would have ended within a week or two anyway. Time to clear out and start over. With a harvest of about a cubic foot of lettuce... Ate all we could fresh.

And then there's my One (1) - exactly one - cooked lettuce recipe.

The base recipe works for Cream of X soup - for a wide range of X.


French Cream of Lettuce Soup

from Betty Crocker's International Cookbook
6 servings, 3/4 cup each

1    small onion, chopped
1/4 cup butter
2    large heads Boston lettuce or 2 small bunches of Romaine, finely shredded (about 7 cups, divided)
1/4 cup flour
3    cups water
1    tablespoon instant chicken bouillon (I only had beef, so just used less)
1    cup half and half
1/2 teaspoon salt (maybe 1/4)
1/8 teaspoon pepper (I used a few grinds of "Mediterranean Fusion" spices instead)
      mint leaves or parsley for garnish (I chopped the parsley into the lettuce)

Cook and stir onion in butter in 3-quart saucepan over low heat until tender, about 5 minutes. Stir all but 1 cup of lettuce into onion. Cover and cook about 5 minutes. Stir in flour, cooking and stirring 1 minute. Add water and bouillon and bring to boil, stirring constantly. Boil 1 minute.

Pour mixture into blender container. Cover and hold the cover firmly, because it's Hot. Blend on high speed about 30 seconds. Pour back into saucepan. Stir in remaining cup of lettuce, half and half, and seasonings. Heat just to boiling. Garnish and serve.

I've used the same base recipe for cream of spinach. Would work just as well for cream of broccoli, kale, whatever. Some things just need longer cooking than lettuce. And with mushrooms, well, wouldn't 7 cups of mushrooms be lovely.

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