Chilled lettuce soup
Adapted from Dick Sandhaus, Yorkville CSA, on his Better, Cheaper, Slower blog This tastes much better than it sounds. If you have more lettuce than you can use, wash it, chop it roughly and put it in a blender or food processor. Remove the cores if you like, but you don’t have to discard every brown bit. You do have to wash it well—sand does survive the food processor. Add your favorite salad dressings or flavorings—curry paste, barbecue sauce, horseradish sauce—and experiment to create your own lettuce soup variation. This soup freezes well. It’s a great solution if you have too much lettuce.
Equipment
- Food processor or blender
Ingredients
- 1 head of lettuce chopped
- 1 bunch of arugula chopped
- About half cup of herbs
- 1 small Kirby cucumber
- 1 scallion
- 3 cups of whole milk or substitute cream, almond milk, yogurt, or sour cream, or a combination
Instructions
- Put everything but the milk in your food processor or blender. Press play and wait 30 seconds. You’ll have 3-4 cups of deep green pesto.
- Add 1 cup of the milk and blend for 10 more seconds. Now transfer the mix to a serving bowl and stir in two more cups of milk.