Luscious Lettuce soup
Occasionally, I find that I have kept fresh salad in the fridge just a little too long. It is no longer fresh... the lettuce leaves have wilted, and maybe even discoloured slightly at the edges. Mixed herbal leaves, like rocket and watercress, may have lost their crispness... I don't like to waste food, so I have been looking for tasty ways of using up sagging salad leaves.
This delicious lettuce soup makes a cool green starter or a healthy light lunch for one or two people. You can, of course, serve with croutons or a chunk of freshly baked bread to make a more substantial meal.
For the soup shown in the photo, I used Romaine lettuce, with watercress, rocket and a few leaves of spinach, but you can use any lettuce and salad leaves that you have available. Romaine lettuce contains only 17 calories in 100grams. It is, however, packed with nutrients, including Vitamin A, Folate (vit. B9), Vitamin C, calcium, iron, phosphorus, and potassium.
I used scallions, which we call 'spring onions' in England, to give a flavor boast, but you could use finely shredded leeks or onions, if you prefer.
My soup contains white wine - a fresh Italian Pinot Grigio - but you can use any white wine or leave it out completely, if you wish. If you make without wine, I would suggest adding some chopped fresh herbs, such as lovage or tarragon. If your lunch group includes vegans, simply omit the mascarpone.
- 1 tbsp olive oil
- 3 scallions (spring onions)
- 7 fl oz (200ml) white wine
- 7 fl oz (200ml) vegetable stock
- Romaine lettuce
- Mixed leaves (rocket, spinach, and/or watercress)
- 2 tablespoons mascarpone (or double cream)
- Chop the scallions
- Heat one tablespoon of the oil in a pan and gently fry the scallions until softened (2 to 3 minutes)
- Add the white wine and simmer until the liquid has reduced by half (5 to 6 minutes)
- Stir in the stock, bring to the boil and add the lettuce salad
- Reduce the heat and simmer for 3-4 minutes
- Stir in the cream
- Blend to desired consistency (I like mine a little chunky, but if you prefer smooth, that's fine too)
- Season, to taste, with salt and ground black pepper.
If you are looking for some inspiration and ideas, Susannah Blake presents 500 recipes in this compendium.
Susannah Blake has packed 500 mouthwatering soups into ten easy-to-use chapters. You will find inspiring recipes for broth, bisque, chowder, consomme and potage. If you want chilled soups for summer, hearty winter warmers, 20 minute quick soups or wholesome soups for the health conscious, they are all here.
Life can be a lot easier in the kitchen if you have the correct equipment and utensils!
This Cuisinart blender helps you cook homemade soups from start to finish. The nonstick cooking plate allows you to sautÃ© ingredients, such as scallions and onion, and to simmer or boil soups. Then, with the touch of a button, you can blend your soup to the desired consistency. Of course, it is also perfect for crushing ice and blending your favorite smoothie.
The Hamilton Beach Blender operates at 200 watts, with two speeds and attachments for blending and whisking. The blending wand is perfect for pureeing soups, whips and milk shakes. The stainless steel whisk can be used for batter and whipped cream.