With a great supply of lettuce, thanks to very generous and bountiful farmer friends, I wanted to do something with an overabundance of lettuce, one of those green vegetables of great for AMD and other eye diseases. I came up with a recipe for Lettuce Soup that is also an open invitation to your own creativity and personal likes.
The basic recipe, 4 servings, is:
1 cup chopped onions
2 garlic cloves, chopped
3 tablespoons unsalted butter
3/4 teaspoon ground coriander
3/4 teaspoon salt
1/4 teaspoon black pepper
3/4 cup diced (1/3 inch) peeled potato
8 cups coarsely chopped lettuce leaves including ribs
3 cups water
Cook onion and garlic in 2 tablespoons butter in a heavy pot over moderately low heat, stirring, until softened, 3 to 5 minutes.
Add coriander, salt, and pepper and cook, stirring, another minute or so.
Stir in potato, lettuce, and water and bring to a boil, then reduce heat and simmer, covered, until potato is very tender, about 10 minutes.
Let it cool a bit for easier blending, then purée soup in batches in a blender. Put back into 2- to 3-quart saucepan. Bring to a simmer, whisk in remaining tablespoon butter and salt and pepper to taste.
Now that’s the main recipe and a great way to use up those outer lettuce leaves and ribs you sometimes simply toss out.
Pureeing works wonders!
It’s versatile! Here some ideas you can also try, depending on your personal likes:
Substitute chicken broth or vegetable broth for water.
Use whatever lettuce or greens you have in plenty…this works with arugula, spinach, watercress and all kinds of lettuce. The soup comes out a creamy, delightful green.
Have fun with the herbs! Try rosemary, cilantro, thyme or basil.
