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–+ servings

Lettuce and potato soup

By Martha Rose Shulman for NYT Cooking – submitted by Anastasia, Carnegie Hill CSA
This 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.
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Print Recipe
Prep Time 5 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 15 minutes
Course Soups
Cuisine French
Servings 4

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
 

Notes

Tip: If you have white wine on hand, try adding some for extra flavor.
Keyword budget-friendly, dairy-free, gluten free, make ahead, one-pot, root-to-tip, sneaking veggies!, soups/stews, vegan, vegetarian