Recipe for lettuce soup iceberg cos Restaurants, Wine, Travel, Opinions

Lettuce soup recipe

Reviewed By

Sue Dyson and Roger McShane
Food Style: International

This is a delicious soup to serve at any time of the year. We use a combination of cos and iceberg lettuce for texture reasons, but it could be made only with iceberg lettuce if preferred.
1 cos lettuce
1 iceberg lettuce
3 teaspoons fresh ginger, finely chopped
4 shallots, finely chopped
1 litre (30 fluid oz) chicken stock
2 tablespoons olive oil
Fry the ginger and shallots in olive oil in a heavy casserole dish. Make sure they do not brown at all.
Chop the lettuces into fine shreds.
Deglaze the pan with some of the chicken stock then add the rest. Add the lettuce, stirring to make sure it doesn't stick to the sides or bottom of the pan. Keep stirring until the lettuce starts to wilt.
Simmer gently for about an hour. Remove half of the lettuce and some of the stock and puree in a blender. Return to the pan, add salt and pepper to taste.
Reheat and serve immediately.
© Sue Dyson and Roger McShane, 2002
This recipe must not be reproduced in print or displayed on another Web site in part or whole without the written permission of the authors.
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