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Lettuce isn't just for salads and sandwiches; it's also great in soup. Romaine lettuce is especially flavorsome in this recipe for Lettuce and Herb Soup, but feel free to try other green lettuce varieties — anything except iceberg, which is too watery and flavorless.
Lettuce and Herb Soup
Yield: 4 to 6
Level: Intermediate
Tools: Food processor, blender, or hand blender
Preparation time: 10 minutes
Cooking time: 15 minutes
Freezes well
1 tablespoon butter or margarine
6 scallions, white part only, thinly sliced
3 cups vegetable or chicken broth
8 cups chopped romaine lettuce
2 tablespoons chopped parsley
2 tablespoons minced fresh herbs: any combination of basil, chervil, thyme, chives, or celery leaves
1-1/3 cups half-and-half or whole milk
1 egg yolk
Salt to taste, about 1/2 to 3/4 teaspoon
Freshly ground black pepper
Freshly grated Romano or Parmesan cheese for garnish (optional)
1. In a large pot over medium heat, melt the butter. Add the scallions and sauté, stirring occasionally, until softened, about 3 minutes.
2. Add the broth and bring to a boil. Add the lettuce, cover, and simmer until the lettuce is wilted, about 3 to 5 minutes.
3. Add the parsley and mixed herbs. Puree the mixture in batches in a food processor or blender. Alternatively, if you have a hand blender, leave the soup in the pot and blend.
4. Return the mixture to the pot and reheat over medium-low heat.
5. In a small bowl, lightly whisk together the half-and-half and egg yolk. While whisking constantly, add a little heated soup to the egg mixture. Continue to whisk constantly as you pour the egg mixture into the soup in a steady stream.
6. Simmer gently over medium-low heat until the soup thickens slightly. Do not let the soup boil. Season with salt and freshly ground black pepper. Serve with Romano cheese on the side.
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