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This is my MIL's cream of lettuce soup, translated from Spanish and converted from Metric to Standard (so if the syntax is a little off, this is why):<br><br>
Veloute laitue<br>
(Cream of lettuce soup)<br>
6 servings<br><br>
3 heads Boston lettuce<br>
2 tbls butter<br>
1 1/2 tsp salt<br>
Freshly ground black pepper<br>
4 cups water<br>
1/2 cup heavy cream<br>
juice of 1/2 lemon<br>
6 thick slices French or Italian bread, toasted<br><br>
Wash the lettuce, remove the cores and quarter the heads. Cook in boiling, lightly salted water<br>
for 10 minutes. Drain and chop the lettuce roughly.<br><br>
Melt the butter in a saucepan, add the lettuce, cover with a circle of was paper and cook<br>
slowly for 5 minutes. Remove the paper and sprinkle lettuce with the salt and pepper; add<br>
the water and bring to a boil. Lower the heat and simmer, partially covered, for 1 hour.<br><br>
Puree the soup in a blender or force through a sieve.<br><br>
Return it to the pan, add the cream and lemon juice, and heat thoroughly before serving. Float<br>
a round of toasted bread in each bowl. You may also chill the soup for several hours and<br>
serve it cold.<br><br>
P.S.: lettuce soups are very refreshing, though a bit heavy with the cream. You could certainly sub fat free half & half for some of it.
 
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