Creamy lettuce and potato soup, following a different path
This quick and tasty encourages the use of our Stonebridge lettuces in ways apart from a good salad. This one traipses off in a different direction from another favorite you might have enjoyed.
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- 1/4 cup good-tasting extra-virgin olive oil
- 1 medium onion, any color, peeled and diced
- 10 large leaves tender lettuce, any variety, torn
- 1 1/2 teaspoons sea salt
- 1 pound Yukon gold potatoes, peeled and diced
- 3 cups excellent chicken stock
- 1/4 cup heavy cream
- pinch of ground nutmeg
- 3 squeezes fresh lemon juice
- stingy handful fresh parsley leaves
- freshly ground black pepper to taste
- Heat the olive oil in a soup pot over medium-high flame.
- Add onion and sauté till barely soft, about five minutes.
- Reduce heat to medium, add lettuce, potato, and salt.
- Stir for about a minute to meld the textures.
- Add the stock and cock-cover the pot.
- Simmer studiously for 20 to 30 minutes, checking potatoes for tenderness.
- Remove pot from heat and add the remaining ingredients.
- Process either with an immersion blender or in a food processor fitted with the metal S blade.
- Serve at the temp you prefer. We usually rescue a bowl or two for a warm supper and then tuck the rest away to chill. Covered in the fridge, it will be good for up to a week, so we steal by the mug for a snack or light lunch.
- If it seems there is a bit more oil and salt in this prep than usual, it’s the greedy potatoes. With the chicken broth and cream adding to the richness, we are satisfied with a smaller serving. Leaving skins on half or all the potatoes will add even more earthy texture.
- Make this in the crockpot: Saute the onions first and add to the crock. Hold back the cream (if using) and lemon. Cook low and slow. Add the cream as an enricher at the end. The lemon as an adjustment, right before serving.
Stonebridge Farm CSA http://stonebridgefarmcsa.com/