Today’s soup recipe: Simple soup made from leftover lettuce that’s no longer fresh enough for a salad (or even lettuce that’s been dressed for salad the night before and is too soggy to enjoy as a salad again) and new potatoes. Surprisingly tasty!
Hands-on time: 15 minutes
Time to table: 35 minutes
Makes 4 cups
1 tablespoon butter (reduced from 2 tablespoons)
1 clove garlic, chopped
1 large onion, chopped (I used onion and shallot)
3/4 teaspoon ground coriander
1 teaspoon salt
Several grinds pepper
250g new potatoes, sliced into thin batons or cubed (these will take the longest to cook so cut small)
8 cups coarsely chopped lettuce (include the ribs, too, I used romaine, red leaf and radish leaves plus one baby bok choy)
3 cups water
1 tablespoon butter, optional
Salt & pepper to taste
- Melt the butter until shimmery in a large pot on MEDIUM HIGH.
- Add the garlic and onion, cook til just soft, stirring to coat often.
- Stir in the coriander, salt and pepper, cook a minute.
- Stir in potatoes and lettuce. Cook for a couple of minutes, stirring often to coat with fat, until lettuce begins to wilt.
- Add the water, cover and bring to a boil.
- Reduce heat to maintain a simmer and cook until potatoes are done, about 15 minutes.
- If desired, stir in another tablespoon of butter, stir until it melts. If desired, purée.
Adapted from Gourmet, May 2005, sourced from http://kitchen-parade-veggieventure.blogspot.com.au/2008/05/lettuce-soup.html