Lettuce Soup? This is not just a recipe for Peter Rabbit and the Flopsy Bunnies to enjoy after raiding Mr. McGregor’s garden! It’s a delicious and surprisingly savory way to use the outer leaves of lettuce that are too tough for a salad, or when your lettuce has wilted to the point where you’re not sure it’s presentable to serve in the salad bowl. Enjoy this recipe provided by Kimberton Whole Foods’ co-founder, Pat Brett.
Other wilted greens such as chard, spinach or kale can be used in this soup recipe, but keep in mind that the flavor profiles of stronger greens will be apparent.
WHAT YOU’LL NEED
- 2 Tablespoons extra virgin olive oil
- 1 medium onion, chopped
- 1 clove garlic, chopped (optional)
- 2 small to medium Yukon Gold potatoes, chopped (about 3/4 cup)
- 6 cups chopped lettuce leaves, or a mix of chopped leafy greens
- 1 teaspoon salt
- 1/4 teaspoon fresh black pepper
- 1/2 of a nutmeg pod, grated fine, or 1/2 teaspoon ground nutmeg
- 1/2 teaspoon dried thyme (optional)
- 4 cups of vegetable broth (can use water)
- 1/2 cup cream, or non-dairy milk substitute
1 Tablespoon lemon juice, fresh or bottled, or to taste
- 2 Tablespoons fresh chives or parsley, chopped finely
In a large heavy saucepan, heat olive oil over medium heat. Stir in onion (and garlic, if using).
Cook, stirring for about five minutes until onion is softened but not browned.
Add potatoes, lettuce, salt, pepper, nutmeg and thyme (if using).
Stir in broth or water.
Bring to a boil, then reduce heat to a simmer, cover, and cook until potatoes are tender, about ten minutes.
Turn off heat, uncover, and allow soup to cool for a few minutes.
Puree in batches in a bender (use caution when blending hot soup!), and transfer to a clean saucepan. Stir in lemon juice to taste, then add cream or alternative.
Bring to a simmer over low heat. Check seasonings, adding more salt or nutmeg if desired.
Top with croutons, or chopped chives or parsley. A dollop of sour cream is fantastic too!