lettuce soup

filed under:
potatoes onions soup potato vegetarian romaine lettuce lettuce soup

Delicious recipes are included in each issue of the South Anchorage Farmers' Market Newsletter, be sure to sign up!
subscribe to newsletter via rss • subscribe to recipes via rss • subscribe to newsletter via email
download the print-friendly version of this recipe

Sometimes when you get a beautiful head of lettuce the outside leaves are not as perfect as those inside leaves. This is a great way to use those outer leaves and ribs, which usually go to waste.  Or, when you want something a little different in your soup repertoire!  It is great hot or cold and whips up in a flash.  This is my version of a 2005 Gourmet Magazine recipe.

1 cup chopped onions
2 garlic cloves, chopped
2 tablespoons olive oil
1 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon black pepper
3/4 cup diced (1/3 inch) peeled potato
8 cups coarsely chopped lettuce leaves including ribs-approximately 3/4 lb (I used Romaine)
3 cups water

1.  Cook onion mixture and garlic in 2 tablespoons olive oil in a 4- to 5-quart heavy pot over moderately low heat, stirring, until softened, 3 to 5 minutes. Add coriander, salt, and pepper and cook, stirring, 1 minute.
2.  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.
3.  Purée soup in batches in a blender (use caution when blending hot liquids) and transfer to a 2- to 3-quart saucepan. Bring soup to a simmer.  Taste for seasoning and add salt and pepper to taste.