Lettuce and potato soup
By Martha Rose Shulman for NYT Cooking – submitted by Anastasia, Carnegie Hill CSAThis is a great recipe for those tough outer leaves. When cooking with lettuce, I usually remove outer leaves or any that have started to “rust,” and I put them in a plastic bag in my refrigerator’s vegetable drawer. After a few days I have enough lettuce to make this soup. It is delicious hot or cold and reduces food waste.
Equipment
- Immersion blender, blender, or food processor
Ingredients
- 1 TBS extra virgin olive oil
- 1 medium onion chopped
- 1 leek white and light green parts only, sliced and rinsed well
- 2 garlic cloves minced
- 1 ¼ to 1 ½ lb 2 large russet or Yukon gold potatoes, peeled and diced – you can substitute any potato
- 6 cups chicken stock vegetable stock, or water
- A bouquet garni made with a cleaned leek green a bay leaf and a few sprigs each parsley and thyme, tied together
- Salt to taste
- 5 oz lettuce leaves washed and coarsely chopped (4 cups)
- Freshly ground pepper
- 2 TBS chopped flat-leaf parsley or chives for garnish
Instructions
- Click here for instructions (NYT Cooking)
Notes
Tip: If you have white wine on hand, try adding some for extra flavor.