You get creative.
That particular food for me at this moment is lettuce. Okay, and spinach. You can only eat so much salad. I’ve given a bunch away to friends and family, but I’m also doing some experimenting as well.
Like making Lettuce Soup.
I know. I had the same reaction. Gross, right? But if the French can call it a delicacy, we should at least give it a chance… no? Perhaps if I told you the soup was called Potage de Laitue Verte, you’d be more inclined to try it. Sure as heck sounds a lot more appetizing in French.
Anyways, I made it. The kids surprisingly liked it. And so I’m sharing it with you now. I won’t say it was an absolute favorite meal of mine, but it was good enough that we cleaned our bowls, and I’ll definitely make it again. I think I’d like to try it cold next time, served with a sandwich of some sort. I’ve read it’s delicious either way.
Fresh from the garden: Three Heart Lettuce, new potatoes, red onion, and oregano (though I ended up using fresh parsley in the recipe instead).
Here’s how I made mine…
Lettuce Soup… or Potage de Laitue Verte
- 1 onion, peeled and finely chopped
- 2 Tbsp olive oil
- 2 minced garlic cloves
- 2 medium potatoes, peeled and cubed
- 2 small heads of green lettuce, washed and cut or torn into pieces
- 5 cups chicken broth
- 1 Tbsp fresh parsley, chopped
- 1/2 c. evaporated milk or cream
- chopped chives, optional topping
- cubes of bread, optional topping
In a large pot, heat oil over medium heat until warmed. Add onions and saute until onions become translucent. Toss in the garlic cloves and saute just until they begin to turn darker (don’t overcook); 1-2 minutes.
Add chicken broth and potatoes to the pot; salt and pepper. Cover and allow to simmer until potatoes are soft; about 10 min. Add lettuce and simmer for another 7 minutes, then stir in the parsley.
Remove from heat, and carefully use a stick blender to puree the soup. Be careful as it will be extremely hot. When all is blended, pour in the evaporated milk or cream, salt and pepper more to taste, and simmer on low for a few more minutes, until heated through. Top with chopped chives and bread cubes if desired.
I was amazed at how simple this recipe made turning 2 heads of lettuce into a complete meal. And although I got some funny looks from the kids when I told them what it was, I actually got compliments on it once dinner was over.
The next time you’ve got an abundance of tender greens in your garden, do give this a try.
My next test will be Wilted Lettuce.
I’d love to know what you do with an abundance of fresh lettuce. What’s your favorite way (besides salads) to use it up?