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.
LETTUCE SOUP
An easy Lettuce Soup recipe. This soup is a great way to use lettuce's outer leaves and ribs, which usually go to waste. Any kind of potato and any salad greens, including lettuce, arugula, spinach, and watercress, will work fine.
Categories Soup/Stew Leafy Green Potato Vegetarian Quick & Easy Summer Gourmet
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Cook onion mixture and garlic in 2 tablespoons butter 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. 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.
- 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, then whisk in remaining tablespoon butter and salt and pepper to taste.
LETTUCE SOUP
Lettuce soup is a fantastic way to use up lettuce - or any other salad leaves - that might otherwise be wasted. Lovely served hot and equally good chilled for a light summery meal.
Provided by Justine Pattison
Categories Starters & nibbles
Yield Serves 4
Number Of Ingredients 8
Steps:
- Heat the oil in a large saucepan and gently fry the onion for 5-6 minutes, or until softened and beginning to brown, stirring regularly.
- Add the lettuce and potatoes and cook for 1 minute, stirring constantly.
- Add the stock and bring to a gentle simmer. Cover loosely with a lid and cook for 10-12 minutes, or until the potatoes are very tender, stirring occasionally.
- Remove the pan from the heat and blitz using a stick blender until smooth. If the soup is a little thick, add a splash of just-boiled water. Season to taste with plenty of salt and pepper.
- Ladle into warmed bowls and, if you like, top with swirls of cream and chopped herbs.
PAN-FRIED PARTRIDGE WITH A DELICATE PEARL BARLEY, PEA AND LETTUCE STEW
What a simple, beautiful dish. Partridge is mild-flavored, so it's a great introduction to game birds. Barley is an old-fashioned ingredient that isn't used so much these days, but it's fantastic in stews. Peas with lettuce is a French thing and they work so well together. And I love the pan-cooking method - not only is it quick but it's exciting too.
Provided by Jamie Oliver
Categories main-dish
Time 1h55m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Cook the pearl barley in boiling, salted water for about 50 minutes, or until tender but still with a little bite, then drain and leave to steam dry.
- Next, heat a glug of olive oil in a frying pan and add the onion and a pinch of salt. Cook slowly on a low heat for about 10 minutes, without coloring too much. Add the barley and the peas. Cover with the stock and bring to the boil. Simmer for 10 minutes, stirring every now and then.
- On a board, mash the flour and butter together with a fork until you have a paste. This is called a "beurre manie" and it's a great way of thickening stews or sauces without having to stir the flour in directly, which could give you lumps. Stir half of the paste into the peas and barley and continue to simmer until the liquid begins to thicken. If, after 5 minutes, it's not thick enough, add some more of your beurre manie. What you want to achieve is a silky smooth broth. Continue to simmer for another 10 minutes, adding a little extra stock if it gets too dry, while you cook your partridges.
- Put some olive oil into another frying pan. Season the partridge legs with salt and pepper and add them to the pan. (The legs go in first because they're tougher than the breasts and need longer to cook.) Shake them about and, after a few minutes, when they're lightly golden, add the bacon bits and stir gently to stop them catching on the bottom. Meanwhile, lay the partridge breasts out, sprinkle over the chopped thyme and press onto both sides with a good pinch of seasoning. When the bacon is lightly golden, push it to 1 side of the pan with the partridge legs and lay the breasts in, skin side down. Cook for 4 minutes, then turn and cook on the other side for a minute to give you crispy skin and moist meat. You can cook them for longer if you like your meat well done.
- When the breasts are done, taste the barley broth and adjust the seasoning, then stir in the lettuce and arugula - they only need a minute or so to cook. Serve the barley, peas and lettuce with the partridge breasts and legs on top and sprinkle with the bacon pieces. Spoon the broth juices over the top. Lovely homey cooking!
CUCUMBER, PEA & LETTUCE SOUP
Treat as a healthy lunch or vegetarian starter, this simple and refreshing vibrant green soup is low in calories and features three of your five-a-day
Provided by Good Food team
Categories Lunch, Soup, Starter
Time 20m
Number Of Ingredients 8
Steps:
- Boil 1.4 litres water in a kettle. Heat the oil in a large non-stick frying pan and cook the spring onions for 5 mins, stirring frequently, or until softened. Add the cucumber, lettuce and peas, then pour in the boiled water. Stir in the bouillon, cover and simmer for 10 mins or until the vegetables are soft but still bright green.
- Blitz the mixture with a hand blender until smooth. Serve hot or cold, topped with yogurt (if you like), with rye bread alongside.
Nutrition Facts : Calories 156 calories, Fat 3 grams fat, Carbohydrate 21 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium
More about "lettuce soup recipe jamie oliver recipes"
LETTUCE SOUP RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
LETTUCE SOUP RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
LETTUCE SOUP | RICARDO
From ricardocuisine.com
HOW TO MAKE LETTUCE SOUP - FARMERSGIRL KITCHEN
From farmersgirlkitchen.co.uk
LETTUCE SOUP (AKA THE MOST AMAZING SOUP EVER!) - THE …
From thepaleomom.com
CREAMY LETTUCE SOUP - IT'S EASY TO MAKE THIS HEALTHY RECIPE!
From brooklynfarmgirl.com
SOUP RECIPES | JAMIE OLIVER RECIPES | JAMIE OLIVER
From jamieoliver.com
BROCCOLI AND CHEESE SOUP RECIPE | JAMIE OLIVER SOUP …
From jamieoliver.com
JAMIE OLIVER LETTUCE SOUP - DELISH SIDES
From delishsides.com
Cuisine AmericanTotal Time 45 minsCategory Dinner, Side Dishes, SoupCalories 94 per serving
15 CLASSIC CAESAR SALAD DRESSING - SELECTED RECIPES
From selectedrecipe.com
THE ATHENIAN CHICKEN GYROS RECIPE | EASY CHICKEN GYROS
From thehappyfoodie.co.uk
THE ATHENIAN HALLOUMI SOUVLAKI | GREEK VEGETARIAN KEBAB RECIPE
From thehappyfoodie.co.uk
PEA SOUP | JAMIE OLIVER RECIPES
From jamieoliver.com
OLD ENGLISH SUMMER SOUP | RECIPES | DELIA ONLINE
From deliaonline.com
BRAISED PEAS | VEGETABLES RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
AMAZING ROUND LETTUCE SALAD | JAMIE OLIVER RECIPES
From jamieoliver.com
LETTUCE SOUP RECIPE JAMIE OLIVER WITH …
From tfrecipes.com
ALL RECIPES | JAMIE OLIVER
From jamieoliver.com
LETTUCE SOUP RECIPE - HOUSEWIFE HOW-TOS
From housewifehowtos.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love