Creamy Lettuce Soup

Lettuce

This member-suggested recipe is a great way to deal with leftover lettuce in your CSA farm shares or gardens that you don't know what to do with.  The recipe calls for romaine, though I would believe you could use any kind of lettuce, just adjust the cooking time down if it is a softer leaf type.

  • 1 large head romaine lettuce
  • 1 medium onion, chopped (or substitute a medium leek here)
  • 2 TBLS cooking oil, butter, etc.
  • zest of one lemon
  • ground nutmeg to taste
  • salt and pepper to taste
  • 2+ cups chicken broth
  • cream or half and half to taste

Separate the midribs from the romaine leaves (skip this step if using another kind of lettuce).  Chop the midribs.  Chop the leaves.  Heat oil in sauce pan and saute onions, stirring, until translucent, adding in romaine midribs if using.  Add lemon zest, nutmeg, salt and pepper, and stir breifly to combine.  Add broth and the rest of the lettuce.  Bring to a boil, reduce heat, and simmer until lettuce is tender, 2-5 minutes.  Puree.  Add half and half or cream to taste.  Serve hot!