I’ve always wondered about cooking lettuce. I’ve seen romaine lettuce grilled, but other than that have never really researched cooking lettuce. So, when there was a recipe included with our harvest box this week for Creamy Lettuce Soup, I decided to go for it! The original recipe sounded good, but they sent us 3 heads of garlic this week, so I decided to add some to the soup. I also added some dill. These flavors blended really well with the subtle taste of the lettuce. Farmer Monte strongly recommends not using brown or slimy lettuce for this recipe, but a little wilt is OK. My daughter (a big salad eater) is coming home tonight. I hope there is some left for her to try!
- 3 tablespoons butter
- 1 cup chopped onion
- 4 cloves garlic, chopped
- 2 tablespoons flour
- 2 large potatoes, peeled and diced
- 6 cups chicken broth
- 1 teaspoon dried dill
- salt to taste
- 6 cups chopped lettuce
- 2 egg yolks
- ½ cup evaporated milk
- Melt butter over medium heat. Add onion and garlic. Saute until onion is softened, 5-7 minutes.
- Sprinkle flour over onions, stir to combine. Then add potatoes and stir to coat them with the butter. Add broth, dill, and salt. Bring to a boil. Reduce heat and simmer until potatoes are tender, 15-20 minutes.
- Add lettuce. Continue cooking until lettuce is completely wilted. Puree with immersion blender.
- Whisk together the egg yolks and evaporated milk. Add about 3 ladlefuls of the soup into the milk mixture. Stir this back into the soup pot. Reheat over low heat if necessary.
I might try a variation of this some time. It was really good!