Tuesday, May 25, 2010
Delicious Creamy Lettuce Soup
I got a couple of weird looks from my husband and neighbors when I said I made creamy lettuce soup. But they all loved it and ate it up when they tried it. I adapted a recipe from the blog
Hide the Cheese.
Here's my recipe below:
Creamy Lettuce Soup (aka a Good Way to Use Up a Bunch of Lettuce Before You Get More in Next Week's Share)
This recipe is a great way to use up wilted lettuce or those outer leaves that have seen better days. Don't use anything brown or slimy, though, as that will give the soup an off flavor.
4 tablespoons butter
3 cups chopped onion (about 3 medium)
2 bay leaves
1/4 t. coriander
1/4 t. thyme
2 tablespoons flour
3 cups diced potatoes
1 cup edamame, defrosted & shelled
6 cups vegetable stock or 1 bouillon cube and 6 cups of water
1/2 teaspoon salt
6 cups chopped lettuce/assorted salad greens
1 bunch parsley
2 egg yolks (save the whites to make meringues)
1/2 cup milk
Melt the butter in a large soup pot over medium-high heat. Add the onion and spices and cook until it onions have softened, 7 or 8 minutes. Add the edamame and cook for a few minutes. Add the flour and stir until it has been fully incorporated. Add the potatoes and stir to coat them with the butter. Add the salt, and vegetable stock or bouillon cube and water. Bring the soup to a boil, reduce the heat and simmer until the potatoes are soft, 15 to 20 minutes.
Add the lettuce and parsley. Cook until completely wilted but still green, about 5 minutes. Extract bay leaves. Puree the soup with an immersion blender.
Just before you are ready to serve the soup, whisk together the egg yolks and milk or cream. While whisking, add a few ladlefuls of the soup and incorporate the egg mixture completely. Add the egg-soup mixture back into the soup pot and stir it in. If necessary, warm the soup over low heat, but do not allow it to simmer. Add salt and pepper to taste. Serve hot with parmesan cheese and bread for dipping!