By Joseph Parish
So you got that garden in and its growing like a weed. You planted your beefeater tomatoes and those juicy bell peppers are doing nicely. Your squash is starting to take shape and oh my! Those lettuce plants are already grown up and ready for picking.
You take a quick glance at your garden and start to wonder what in the world are you going to do with all that lettuce. Well let me tell you lettuce is not just to eat in salads or perhaps on a sandwich. This wonderful green energy boaster is also great in Soup. The Romaine variety is especially flavorful in the recipe that I am about to present to you. This recipe is instruction for preparing Lettuce and Herb soup.
You can be adventurous and try various types of lettuce however I would like to warn you not to use iceberg as it is much too watery and does not provide much flavor to the soup.
1 tablespoon of butter
6 thinly sliced scallions using only the white portion
3 cups of chicken broth
9 cups of chopped romaine variety lettuce
2 tablespoons of chopped parsley
3 tablespoons of mixed herbs containing basil, chives, chervil, celery leaves and thyme
2 cups of whole milk
Yolk of 1 egg
¾ teaspoon of Salt
Black pepper to taste
Freshly grated Parmesan or Romano cheese
Step by step
1. Take a large pot and heat it over a medium flame until the butter is melted
2. Now add and sauté the scallions
3. Cook for 3 minutes and stir until mixture is soft
4. Add the chicken broth and bring mixture to a rapid boil
5. Add lettuce and cover the pot
6. Simmer for 5 minutes until the lettuce starts to wilted
7. Add parsley and herbs
8. Puree the finished mixture with a blender
9. Simmer the pureed mixture over a low heat
10. in a separate bowl whisk together milk and the egg yolk
11. When whisking add some of the heated soup together with the egg
12. Pour the whisked egg into the pot of soup
13. Simmer over low heat until thick
14. Season with the salt and black pepper
Your family is sure to enjoy this different dish especially when you sprinkle some Romano cheese on top of it. Serve this dish while it is hot. Now you know what to do with all your extra lettuce.
Copyright @2008 Joseph Parish