LETTUCE SOUP ( EARLY AMERICA )
This is a cheap and easy soup found in a 1907 cookbook. You will surprised by the flavor of cooked lettuce. It is not strong in flavor which makes it "right" for any meal . This recipe was found in "The Frugal Gourmet" by Jeff Smith who attributes it to Early America. Note: The Brown Stock can be found here: Recipe #232694
Provided by Chef Shadows
Categories < 30 Mins
Time 25m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Chop lettuce.
- Saute' in a frying pan with the butter, sugar, and vinegar.
- Stir constantly until lettuce is barely wilted.
- Add the flour, salt, pepper and the egg.
- Mix well.
- Pour in the stock.
- Bring to a boil, remove from heat.
- Add the cream.
- Stir.
- Serve with the croutons.
Nutrition Facts : Calories 90, Fat 7, SaturatedFat 4.1, Cholesterol 46.8, Sodium 278.3, Carbohydrate 4.7, Fiber 1.2, Sugar 2.3, Protein 3
LETTUCE SOUP
Why have your soup and salad separately when you can enjoy the delicate flavor of romaine in this silky soup?
Provided by Food Network Kitchen
Time 35m
Yield 4-6
Number Of Ingredients 6
Steps:
- Melt the butter in a large saucepan over medium heat. Add the flour, onion, 1 3/4 teaspoons salt and a couple turns of pepper and cook until the onion is softened, about 6 minutes. Whisk in the milk and simmer for 10 minutes. Stir in the lettuce and cook, turning with tongs, until bright green, about 1 minute. Working in batches, blend the soup until smooth; return it to the pot to heat through and thin with milk or water as desired. Serve topped with shredded romaine.
- Disclaimer: When blending hot liquid, first let it cool for 5 minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters and pulse until smooth.
LETTUCE SOUP
Steps:
- Heat olive oil over medium-low heat in a large saucepan. When hot add the onions and garlic and cook until the onion is translucent, about 4 minutes. Add the parsley, chives, tarragon and lettuce and stir until the lettuce is completely wilted, about 3 minutes. Add the chicken stock and simmer, uncovered, for 20 minutes. When ready to serve, process the soup, in batches, taking care since the soup is hot, then return to a clean saucepan. Stir in the heavy cream or evaporated milk and the salt and pepper and simmer for another 5 minutes, or until heated through. Adjust seasoning, if necessary, and serve immediately, garnished with fresh herbs and chive blossoms, if desired.
EASY LETTUCE SOUP
We made this when our garden overflowed with lettuce and were suprised at how good this was. Don't laugh... I think this recipe was from Richard Simmons (though I do think he's super nice!)
Provided by Yogi8
Categories Vegetable
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Cook onion in butter till soft.
- Add lettuce, then flour, then broth.
- Boil 1 minute, stirring.
- Pour in blender and add milk, salt& pepper, nutmeg, and paprika.
- Blend for a minute, then return to pot and reheat.
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