I had a head of iceberg lettuce but it was a little cool. A little research threw up a traditional French dish – lettuce soup. So I gave it a go. The flavour was subtle but pleasant but I don't think my better half really liked it. He is so forbearing about my experimental food.
Ingredients:
Iceberg lettuce
Spring onion (scallion)
Small amount of white onion
Butter
Oil
Nutmeg
Lemon zest (of 1 lemon)
Salt & pepper
Chicken Stock (about 25ml)
Cream (about 250ml)
Dill for garnish
Method:
Melt the butter together with a few drops of oil in a large sauce pan.
Chop your onioin and spring onion finely and add to the pan.
Chop the ribs of the lettuce up and add them to the pan.
Season with nutmeg, lemon zest, salt and pepper.
Cook this on low for 10 minutes.
Slice up the rest of the lettuce. When the stuff in the pan is nice and soft add the lettuce and the chicken stock. Bring to the boil and then reduce the heat and simmer for about 3 minutes.
Blitz the soup up until it is smooth. This won't work unless the lettuce has softened enough. Try not to spray your kitchen with hot liquid (fail)
Stir in the cream and then bring the soup up to hot – but don't boil it!
Serve with a sprinkle of nutmeg and a piece of dill.
I make a spring pea soup that also calls for lettuce. It sounds unusual but the soup is good. Your recipe looks and sounds good to me!
ReplyDeleteI'd give this soup a try.
ReplyDeleteLol at your hubby. I am not sure this is one that we would try.
ReplyDeleteI would love this! I am always throwing out lettuce although lately I have been throwing it into the soup freezer bag.
ReplyDeleteBeautiful color!
ReplyDeleteMy husband tries 98% of new cooking experiments, I’d try this soup.
ReplyDeleteI've made what I call my Bolting Lettuce Soup several times, when yes, the garden lettuce is bolting. And, we both like it a lot. Yours also sounds good.
ReplyDeleteBolting - fab name Cheers
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