Post by Sylvia on Jun 24, 2009 3:29:33 GMT -6
I'm not a fan of cold soups*, but have been asked for this recipe by friends and they love it cool. I bought one of those growing mixed lettuce pots, planted it into a bigger trough like container. I have been harvesting lettuce non-stop since May. Strange thing is that I don't pull the lettuce out as you would normally. I cut the lettuce at ground level and believe me they re-grow.
We've been having salad with everything, healthy and cheap.
Lettuce Soup
1/4 cup butter
1 large lettuce, about 1 lb in weight (all leaves including outer ones), rinsed and spun dried
2 cups milk
2 chicken stock cubes, dissolved in 2 cups boiling water - even better if stock is home-made
1 Tbs cornstarch dissolved in 3 Tbsp cold water
1/4 cup lemon juice
Cream for swirling just before serving
Melt butter in large pan. Add torn lettuce leaves. Toss in butter on low heat until leaves are wilted. Add milk and chicken stock. Bring almost to a boil. Allow to cool, then puree in blender until no lettuce pieces remain. Return to pan and bring to a boil. Add lemon juice and cornstarch or instant potato granules to thicken. Simmer for 3 minutes.
Soup can be served immediately, but the flavour develops if left overnight in the refrigerator. From here, it can be served chilled or reheated and served hot.
Note: Add a handful of frozen peas a few minutes before pureeing to make a slightly sweeter. pleasant change,
*This might change if the weather continues to be hot like this.
Sylvia
We've been having salad with everything, healthy and cheap.
Lettuce Soup
1/4 cup butter
1 large lettuce, about 1 lb in weight (all leaves including outer ones), rinsed and spun dried
2 cups milk
2 chicken stock cubes, dissolved in 2 cups boiling water - even better if stock is home-made
1 Tbs cornstarch dissolved in 3 Tbsp cold water
1/4 cup lemon juice
Cream for swirling just before serving
Melt butter in large pan. Add torn lettuce leaves. Toss in butter on low heat until leaves are wilted. Add milk and chicken stock. Bring almost to a boil. Allow to cool, then puree in blender until no lettuce pieces remain. Return to pan and bring to a boil. Add lemon juice and cornstarch or instant potato granules to thicken. Simmer for 3 minutes.
Soup can be served immediately, but the flavour develops if left overnight in the refrigerator. From here, it can be served chilled or reheated and served hot.
Note: Add a handful of frozen peas a few minutes before pureeing to make a slightly sweeter. pleasant change,
*This might change if the weather continues to be hot like this.
Sylvia
