LETTUCE AND POTATO SOUP
This is what the French do with the outer leaves of lettuce that are too tough for a salad. The soup is good hot or cold.
Provided by Martha Rose Shulman
Time 1h15m
Yield Serves 4 to 6
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large, heavy soup pot over medium heat and add the onion and leek. Cook, stirring, until tender, about 5 minutes. Add 1/2 teaspoon salt and the garlic and cook, stirring, until the garlic is fragrant, about 1 minute. Add the potatoes, stock or water, and bouquet garni, and bring to a simmer. Add salt to taste, cover and simmer over low heat for 45 minutes.
- Stir in the lettuce leaves and continue to simmer for another 15 minutes. The potatoes should be thoroughly tender and falling apart.
- Using an immersion blender, or in a blender or food processor fitted with the steel blade (working in batches and covering the blender lid or food processor with a kitchen towel to prevent the hot soup from splashing), blend the soup until smooth. If you want a smoother, silkier texture, strain the soup through a medium strainer, pushing it through the strainer with a pestle, spatula, or the bowl of a ladle. Return the soup to the heat, add lots of freshly ground pepper, taste and adjust salt. , Heat through and serve, garnishing each bowl with chopped fresh parsley or chives.
Nutrition Facts : @context http, Calories 212, UnsaturatedFat 4 grams, Carbohydrate 32 grams, Fat 5 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 973 milligrams, Sugar 6 grams
LETTUCE SOUP
Steps:
- Heat olive oil over medium-low heat in a large saucepan. When hot add the onions and garlic and cook until the onion is translucent, about 4 minutes. Add the parsley, chives, tarragon and lettuce and stir until the lettuce is completely wilted, about 3 minutes. Add the chicken stock and simmer, uncovered, for 20 minutes. When ready to serve, process the soup, in batches, taking care since the soup is hot, then return to a clean saucepan. Stir in the heavy cream or evaporated milk and the salt and pepper and simmer for another 5 minutes, or until heated through. Adjust seasoning, if necessary, and serve immediately, garnished with fresh herbs and chive blossoms, if desired.
LETTUCE SOUP
An easy Lettuce Soup recipe. This soup is a great way to use lettuce's outer leaves and ribs, which usually go to waste. Any kind of potato and any salad greens, including lettuce, arugula, spinach, and watercress, will work fine.
Categories Soup/Stew Leafy Green Potato Vegetarian Quick & Easy Summer Gourmet
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Cook onion mixture and garlic in 2 tablespoons butter in a 4- to 5-quart heavy pot over moderately low heat, stirring, until softened, 3 to 5 minutes. Add coriander, salt, and pepper and cook, stirring, 1 minute. Stir in potato, lettuce, and water and bring to a boil, then reduce heat and simmer, covered, until potato is very tender, about 10 minutes.
- Purée soup in batches in a blender (use caution when blending hot liquids) and transfer to a 2- to 3-quart saucepan. Bring soup to a simmer, then whisk in remaining tablespoon butter and salt and pepper to taste.
VEGETABLE SOUP (LIDIA BASTIANICH)
Make and share this Vegetable Soup (Lidia Bastianich) recipe from Food.com.
Provided by ratherbeswimmin
Categories European
Time 3h
Yield 4 quarts
Number Of Ingredients 18
Steps:
- Add onion chunks, garlic cloves, basil, parsley, and 1/4 cup olive oil in the food processor bowl; chop to a chunky-textured pesto.
- Add remaining 1/4 cup olive oil into large soup pot, set over med-high heat; scrape in the pesto; cook, stirring often, as it sizzles and dries, about 5 minutes.
- Meanwhile, lift the rehydrated porcini from the soaking liquid (strain/reserve the liquid) and chop into fine bits.
- When the pesto just begins to stick to the bottom of the pan, drop the porcini, the chopped celery, carrots, tomato, and diced potatoes into the pot, and stir well.
- Cook over high heat, stirring until the potatoes become crusty and start to stick to the bottom.
- Pour in the cold water and the porcini soaking liquid; stir in the salt and heat the water to a vigorous bubble.
- Drop in the cheese rind, partially cover the pot, and adjust to maintain a steady bubbling.
- Cook 45 minutes to 1 hour--until the vegetables begin to break down; add the chicory, spinach, and peas.
- Return to a bubbling boil, and cook 30 minutes longer, until the broth is concentrated and flavorful and the total volume has reduced by about a quarter.
- Ladle the simmering soup into warm bowls; sprinkle a couple of tablespoons of freshly grated cheese over each portion, and finish with a swirl of excellent olive oil; pass more grated cheese at the table.
Nutrition Facts : Calories 476.3, Fat 28.2, SaturatedFat 4, Sodium 3639.5, Carbohydrate 50.4, Fiber 13.7, Sugar 13.1, Protein 10.7
LETTUCE SOUP
This is a soup that my Slovak grandmother used to make when I was a little girl. She used lettuce she would pick fresh out of her garden. I still make this soup every summer and remember her sitting in her kitchen sipping coffee with my mother and aunt. It brings back such fond memories.
Provided by Ursie
Categories Vegetable
Time 2h
Yield 6-8 Large Bowls, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- In a cast iron skillet (this the best but you can use any type skillet) Fry 2 lb. of bacon (to render fat, but not crisp the bacon).
- Remove bacon from skillet leaving the fat in the pan.
- Allow the fat to brown (slightly).
- For every 2 Tablespoons of browned fat rendered add 2 tablespoons of flour.
- Stirring constantly, brown flour in fat to a deep golden brown.
- Allow to cool slightly so as not to curdle the milk when added.
- Once cooled, add 1 cup of milk for ever 2 tablespoons of flour used.
- Bring to rolling boil stirring constantly.
- Add torn up lettuce and cut up bacon to the browned fat and flour mixture.
- Bring back to a rolling boil, stirring constantly.
- Add eggs to mixture making sure to stir it throughout the soup.
- Reduce heat to low and continue to cook for about 1 hour (until lettuce is cooked down).
- Salt to taste.
- Serve with a crusty French bread.
Nutrition Facts : Calories 735.6, Fat 70, SaturatedFat 23.2, Cholesterol 173.4, Sodium 1317.5, Carbohydrate 4.5, Fiber 1.6, Sugar 1.1, Protein 21.3
LETTUCE SOUP
Lettuce soup is a fantastic way to use up lettuce - or any other salad leaves - that might otherwise be wasted. Lovely served hot and equally good chilled for a light summery meal.
Provided by Justine Pattison
Categories Starters & nibbles
Yield Serves 4
Number Of Ingredients 8
Steps:
- Heat the oil in a large saucepan and gently fry the onion for 5-6 minutes, or until softened and beginning to brown, stirring regularly.
- Add the lettuce and potatoes and cook for 1 minute, stirring constantly.
- Add the stock and bring to a gentle simmer. Cover loosely with a lid and cook for 10-12 minutes, or until the potatoes are very tender, stirring occasionally.
- Remove the pan from the heat and blitz using a stick blender until smooth. If the soup is a little thick, add a splash of just-boiled water. Season to taste with plenty of salt and pepper.
- Ladle into warmed bowls and, if you like, top with swirls of cream and chopped herbs.
More about "lettuce soup recipe lidias kitchen"
LETTUCE SOUP RECIPE - A DELICIOUS WAY TO EAT YOUR GREENS!
From housewifehowtos.com
5/5 (1)Total Time 25 minsCategory SoupCalories 127 per serving
- Heat the oil in the bottom of a soup pan over medium heat. Add leek slices, stir to coat, and cook until they begin to turn translucent. Stir often, so they don't brown.
- Add 1 cup chicken broth and bring to boil. Reduce heat to simmer and cook until the leeks are soft.
- Add lettuce one handful at a time, stirring each until is wilted before adding the next. Simmer for 5 minutes. Season to taste with salt and pepper. Remove from heat and let cool for 2-3 minutes.
- Transfer the soup to the bowl of a food processor or blender and blend for 2 minutes on high. (If using a blender, pop the clear button out of the top and cover the hole lightly with a towel to allow steam to escape.)
LIDIA'S KITCHEN - TLN
From tln.ca
Estimated Reading Time 1 min
LIDIA'S KITCHEN | WTTW
From schedule.wttw.com
97 LIDIA'S RECIPES IDEAS | LIDIA'S RECIPES, RECIPES, LIDIA ...
From pinterest.ca
RICE AND LENTIL SOUP - LIDIA
From lidiasitaly.com
LETTUCE SOUP WITH FONTINA GRATIN - LIDIA | LETTUCE SOUP ...
From pinterest.com
Estimated Reading Time 1 min
LIDIA CHICKEN SOUP RECIPES - FOOD NEWS
From foodnewsnews.com
SOUPS ARCHIVES - LIDIA
From lidiasitaly.com
TANGY HERBED LETTUCE SOUP - THE NOURISHING GOURMET
From thenourishinggourmet.com
44 LIDIA'S KITCHEN IDEAS | LIDIA BASTIANICH, RECIPES ...
From pinterest.com
LIDIAS KITCHEN RECIPES
From share-recipes.net
LIDIAS ITALIAN SOUP RECIPES
From share-recipes.net
LIDIAS KITCHEN | SOUP RECIPES, LETTUCE SOUP, SPINACH SOUP ...
From pinterest.co.uk
LETTUCE SOUP RECIPE LIDIAS KITCHEN - SHARE-RECIPES.NET
From share-recipes.net
MINESTRONE SOUP WITH PESTO - LIDIA
From lidiasitaly.com
“UGLY BUT GOOD” COOKIES - LIDIA
From lidiasitaly.com
LIDIA BASTIANICH CHICKEN FRANCESE - ALL INFORMATION ABOUT ...
From therecipes.info
LETTUCE SOUP WITH FONTINA GRATIN - LIDIA
From lidiasitaly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love