Warm Potato Lettuce Soup With Cold Seafood Recipes

LETTUCE AND POTATO SOUP

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.

WARM POTATO-LETTUCE SOUP WITH COLD SEAFOOD

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.