Lettuce Soup
Author: Gourmet Magazine (April, 1999)
Recipe type: Soup
- 2 medium heads Boston lettuce (about ¾ pound total)
- 3 cups chicken broth
- 1 cup water
- 2 tablespoons unsalted butter
- freshly grated nutmeg to taste
- Stack lettuce leaves and cut into thin shreds.
- In a 3-quart saucepan gently simmer lettuce, broth, and water, covered, 10 minutes.
- In a blender (or use an immersion blender) purée soup in 2 batches with butter, nutmeg, and salt and pepper to taste until smooth (use caution when blending hot liquids), transferring as blended to another saucepan.
- Reheat soup over moderately high heat until hot.
- This recipe produces 5 or 6 servings.
Recipe by Oakmont Farmers Market at https://www.oakmontfarmersmarket.org/2005/07/lettuce-soup/
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