Lettuce soup with a lotta green garlic
Nothing screams spring like tiny leafy greens and green garlic. And, yes, they can make a yummy soup. At first squint, one might not think this soup would be as tasty the next day, but it is.
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- 2 tablespoons extra-virgin olive oil
- 1 medium onion, coarsely chopped
- 1 bulb green garlic, trimmed and coarsely chopped
- 1/2 cup uncooked rice
- 7 cups chicken or vegetable stock
- 1/2 cup parsley leaves
- A bouquet garni (a bay leaf and a few sprigs of parsley and thyme, tied with kitchen string)
- sea salt to taste
- 3/4 pound lettuce leaves, washed and coarsely chopped (8 cups)
- A generous amount of freshly-ground black pepper
- 2 additional tablespoons chopped flat-leaf parsley or chives for garnish
- 1/4 cup freshly-grated Parmesan cheese for garnish
- Film a large soup pot with the oil and heat over medium-high flame till it shimmers. Sauté the onion till soft, about six minutes. Add the garlic and continue cooking till fragrant, another minute or two.
- Add the rice, stock, parsley leaves and bouquet garni; bring to a boil.
- Reduce heat to low; add the lettuce and salt. Partially cover and simmer for 30 minutes.
- Remove and discard the bouquet garni. blend in batches till smooth and return to the pot with parsley or chives and lots of pepper.
- Heat for one minute over medium-low to meld flavors.
- At this point, the soup can be served immediately or go into the fridge for re-heating the next day. Add a little broth first.
- Garnish each bowl with the additional herb and Parmesan.
- Cook’s tips and tricks: If using a lidded countertop blender instead of an immersion blender, it is important to fill the blender only half full, as the heat will cause the soup to expand during blending. Cover the blender with a kitchen towel and hold the lid down.
Stonebridge Farm CSA http://stonebridgefarmcsa.com/