Warm Potato Lettuce Soup With Cold Seafood Recipes

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LETTUCE AND POTATO SOUP



Lettuce and Potato Soup image

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

1 tablespoon extra virgin olive oil
1 medium onion, chopped
1 leek, white and light green parts only, sliced and rinsed well
2 garlic cloves, minced
1 1/4 to 1 1/2 pounds (2 large) russet or Yukon gold potatoes, peeled and diced
6 cups chicken stock, vegetable stock, or water
A bouquet garni made with a cleaned leek green, a bay leaf and a few sprigs each parsley and thyme, tied together
Salt to taste
5 ounces lettuce leaves, washed and coarsely chopped (4 cups)
Freshly ground pepper
2 tablespoons chopped flat-leaf parsley or chives for garnish

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

WARM POTATO-LETTUCE SOUP WITH COLD SEAFOOD



Warm Potato-Lettuce Soup With Cold Seafood image

Provided by Molly O'Neill

Categories     dinner, soups and stews, main course

Time 30m

Yield Eight servings

Number Of Ingredients 16

4 medium baking potatoes, peeled and cut into 1-inch cubes
2 teaspoons olive oil
2 cloves garlic, peeled and minced
1 1/2 cups white wine
4 large heads Boston lettuce, cored
1 1/2 cups heavy cream
4 teaspoons kosher salt
Freshly ground pepper to taste
4 1 1/2-pound lobsters, steamed and shelled
1 pound cooked shrimp, shelled and deveined
1 pound lump crab meat, picked over for shells
4 red snapper fillets, steamed and cut into 1-inch chunks
1/2 cup fresh lemon juice
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper to taste
1/4 cup chopped fresh chives

Steps:

  • To make the soup, boil the potatoes until tender. Drain, reserving the liquid. Pass the potatoes through a ricer. Set aside the liquid and potatoes.
  • Heat the oil in a large saucepan over medium heat. Add the garlic and cook for 30 seconds. Add the wine and bring to a boil. Add the cored lettuce, lower the heat, cover and cook until wilted, about 2 minutes. Place the mixture in a blender and blend until smooth.
  • Place the potatoes in a large saucepan and stir in the lettuce mixture, 1 1/2 cups of potato cooking liquid, cream, salt and pepper. Warm the soup over low heat.
  • To make the seafood, cut the lobster tails across into 1/4-inch slices and cut the claws into 1/2-inch chunks.
  • Arrange all of the seafood on a platter. Whisk together the lemon juice, oil, salt and pepper and drizzle over the seafood. Sprinkle the chives over the top.
  • Ladle the soup into 8 bowls and let diners add their choice of seafood.

Nutrition Facts : @context http, Calories 830, UnsaturatedFat 13 grams, Carbohydrate 29 grams, Fat 27 grams, Fiber 4 grams, Protein 107 grams, SaturatedFat 12 grams, Sodium 2396 milligrams, Sugar 4 grams, TransFat 0 grams

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