By: Emme Levine | July 12 2011
Posted in Recipes - SF Bay Area Recipes

Recipe by Lois Tow

Adapted from a recipe by Carolyn Cope

This is a tasty soup, especially when your garden suddenly has too much lettuce. It is also a good way to use up lettuce that is too old or bitter to eat as a fresh salad.

The soup is best made a day ahead for it to mellow. It keeps well for several days. The color of the soup will vary with the lettuce you use, but if you want the soup color extra green include a small amount of dino kale or spinach with the lettuce.

 

Ingredients

1/4 cup extra virgin olive oil

1 medium onion (white or yellow), diced

1 bulb green garlic, minced (optional)

8 cups lettuce leaves (Romaine or similar dark lettuces), torn into pieces

2 cups peeled and diced potatoes

1 quart chicken or vegetable broth

1 teaspoon salt (less if using canned broth)

1/4 cup half & half

Pinch of ground nutmeg

2 tablespoon lemon juice

½ teaspoon. lemon rind (optional)

1 tablespoon parsley leaves

1 tablespoon chopped chives

black pepper, to taste

Garnishes:

yogurt

chopped snap peas

snipped chives or chive flowers

Directions

• Heat the oil over medium heat in a large pan (4-6 Qt.).
• Cook the onion on low heat until softened. Be careful not to brown.
• Add lettuce, potatoes, broth, and salt. Turn up the heat to high and bring to a boil. Simmer covered until the potatoes are tender (about 20 minutes).
• Take off the heat. Add half & half, nutmeg, lemon juice and rind, parsley, chives, pepper.
• Puree the soup in small batches in a blender.
• Adjust the seasonings as needed.

Serve hot or cold.

Makes 2 Qts.

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