Friday, March 25, 2011

Creamy Lettuce Soup

Photo from Sunset Magazine
It's never occurred to me to try lettuce in soup so I'm a little skeptical on this one. The sprinkle of nutmeg might win me over but I can't quite imagine the flavor of lettuce in soup. Well, I've been known to complain about my 'same-ol' boring soup recipes so I have to at least try it. Has anyone made this- any tips?

Thanks to Julie and Julia, forgotten French classics like this one are being rediscovered.
  • 1 1/2  pounds  green lettuce, such as 1 1/2 large heads romaine or 2 heads butter lettuce
  • 2  large leeks (white and light green parts only), split lengthwise, rinsed well, and sliced
  • 2  tablespoons  butter
  • About 1/4 tsp. freshly grated nutmeg
  • Zest of 1 lemon
  • 3/4  teaspoon  kosher salt
  • 1/4  teaspoon  pepper
  • 1  qt. reduced-sodium chicken broth
  • 1/2  cup  half-and-half
1. Cut ribs from lettuce and chop. Chop leaves. Set both aside separately.
2. Cook leeks and lettuce stems in butter in a 5- to 6-qt. pan over medium heat with 1/4 tsp. nutmeg, the zest, salt, and pepper, stirring occasionally, until tender, about 10 minutes.
3. Stir in lettuce leaves and broth, cover, and bring to a boil over high heat. Reduce heat and simmer until lettuce is tender, 1 to 2 minutes.
4. Whirl soup in batches in a blender until very smooth, pouring as blended into a bowl. Return soup to pot and stir in half-and-half. Heat, stirring, over medium heat until steaming (don't let boil), about 2 minutes.
5. Ladle soup into bowls or cups and sprinkle more nutmeg on top.

Thanks Sunset Magazine!

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