I had mentioned in an earlier post that GP told me his Mother used to make lettuce soup when he was little. So, like the radish sandwiches I recreated for my Mom from her childhood, this is for GP & one of his childhood memories. I have to say, I was really surprised how delicious it was. I did not expect so much sweetness & flavor. I am sure using Matt’s fresh lettuce & potatoes helped a lot. It reminded me of a much sweeter split pea soup. The recipe did call for water, but I used chicken stock instead. And I doubled the amount of potatoes. I topped it with sour cream and more scallions. The tangy sour cream gave the soup a nice balance. I really recommend this if you have too much lettuce and don’t know what to do with it. Nice seeing a few of you at the market this morning! (Shout out to my blog buddy Tom!)
The Recipe from the site epicurious. 1 c scallions (or onions) , 1 clove garlic, minced, 3 tbsp butter,3/4 tsp coriander, 3/4 tsp salt ( I did not use this much because of the stock) , 1/4 tsp pepper, 3/4 diced potatoes ( I doubled this), 8 c chopped lettuce, & 3 c water( I used stock). Cook onion & garlic in 2 tbsp butter over low heat. 3-5 min. Add coriander, S & P, cook 1 min. Add potatoes, lettuce, water or stock, bring to a boil. Reduce ,cover & simmer until the potato is tender. 10 min. Puree soup in batches in blender. ( careful when blending hot liquids. Add small amounts at a time.) Transfer to a saucepan. Add remaining butter. Enjoy!