Cream of Lettuce Soup
We're used to using lettuce as a base to classic salads and a complement to our favorite sandwiches. To get the hydrating benefits of the leafy green this summer we recommend a more creative preparation: a silky, creamy lettuce soup.
Ingredients:
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 head red leaf lettuce (or any other variety), washed, dried and torn
- 1 head spinach, washed, dried and torn
- 2 tablespoons freshly chopped parsley
- 1 tablespoon freshly chopped basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 tablespoons all-purpose unbleached flour
- 2 cups hot vegetable broth
- 2 cups milk
sauté onion and garlic in butter and olive oil in large saucepan over medium heat, about 5 minutes or until soft and fragrant. Add lettuce, spinach, parsley, basil, salt and pepper; cook until greens are wilted. Add flour and cook 5 more minutes, stirring. Add heated broth; cover and simmer over medium-low heat for 10 minutes. Cool the mixture and transfer to blender and puree. Return to pan and slowly add milk. Heat thoroughly. Add salt and pepper and serve hot or warm.
Serves 6
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