Lettuce soup. Yes, it’s a thing and it’s delicious. Wait, wait. Don’t turn the page or click on a button to move to the next column yet. I promise this will be worth your attention.
“Lettuce be happy.” – Unknown
Full disclosure: I didn’t believe it either. Lettuce soup? I mean, really, lettuce is used for all sorts of recipes but I would have never ever pegged it as being a main ingredient for soup.
I can picture your face. It’s like a one-year-old when fed mushed up peas or asparagus. Yeah, I see you. Don’t knock it until you try it foodie friends.
“We don’t have any vegetable jokes yet. So, if you do, lettuce know.” – Unknown
When I think about lettuce, I think a salad or sandwich.
Surprisingly, it actually has a bunch of fun uses. You can use it as a base for a wrap if you don’t want to use bread, pita, or wheat filled wraps. Lettuce provides a fresh, crispy texture to every bite. You can also quarter or half a head of lettuce and grill it on the barbecue, similar to corn and add toppings (I’ll save that one for another time because it’s a deadly recipe that involves bacon fat and blue cheese).
Like most everything I cook and bake, lettuce soup is simple and extremely tasty. Creamy lettuce soup involves a handful of ingredients: olive oil, garlic, lettuce, parsley, oregano, vegetable broth, heavy cream, salt and pepper.
For me, I think it’s the spice and herb combination that adds all the delicious flavoring to the soup.
Although it calls for heavy cream, you can opt for milk or half and half, to cut back the fat content. If you don’t have an allergy or sensitivity — why hold back? It’s only a half cup and it provides a delicious smooth and creamy texture to the soup.
Don’t deny yourself such a yummy flavour.
The trick is, especially for soups that are pureed, fry up the main ingredients before breaking out the immersion blender. Put the garlic, herbs and spice in the pot with some olive oil and cook until the garlic is a light brown and a lovely aroma emerges.
Then, add the lettuce and let it wilt alongside the ingredients.
Pro tip: be very careful when using the immersion blender. I’ve ended up with puree soup splattered all over myself and the kitchen walls before. The worst part — it is extremely hot. Don’t go full speed right away, ease yourself into it.
Now that I’ve stepped outside the regular use of lettuce, I think I’ll keep on going as there’s another soup recipe I really want to try. Google “pea and lettuce soup with poached eggs.” Yum!
Again, don’t knock it until you try it. At least, go as far as searching the recipe to look at the picture for goodness sake. If it turns out to be as good as the creamy lettuce soup, it might just get added to my regular recipe book.
“Lettuce. The taste of sadness.” – Unknown
Aww. That’s a sin. Poor lettuce getting a bad rep.
For anyone who makes this recipe you certainly won’t think it’s the taste of sadness once it touches your lips. You’ll be slurping up this soup like no one’s business.
This recipe came at a good time because it gave my lettuce new life.
I have a bunch of lettuce heads growing in my garden and wasn’t sure if I’d be able to eat it all before the weather turned and the frost set in overnight.
Don’t forget, you need a garnish to make the bowl complete.
A simple addition of extra lettuce pieces, breadcrumbs, or a dollop of heavy cream will do the job. Yes, even if it’s just you, use the garnish. Listen, if you’re jazzing it up to serve to your dinner guests it should look just as good for you — the chef.
“Lettuce is like conversation; it must be fresh and crisp, so sparkling that you scarcely notice the bitter in it.” – Unknown
Creamy lettuce soup takes about 30 minutes to prep and cook.
Go on! Give it a try. Lettuce soup is definitely fit to eat.
Erin Sulley is a self-confessed foodie who lives in Mount Pearl. Email [email protected]Twitter: @ErinSulley Instagram: @erinsulley
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