Thursday, June 7, 2012
Creme de Laitue, or what to do with all. that. CSA. lettuce
I did a little internet search for "cooked lettuce" and found a fair number of unappealing recipes. Braised lettuce, for one (apparently it turns gray-ew). Fortunately, I stumbled across a Martha Rose Shulman recipe in the N.Y. Times for Lettuce and Green Garlic Soup http://www.nytimes.com/2012/05/07/health/nutrition/turning-up-the-heat-on-lettuce-lettuce-and-green-garlic-soup.html. I changed it quite a bit since I didn't have green garlic and wanted to some herbs from our CSA (are you seeing a pattern here?). I followed Ms. Shulman's recipe but used 4 garlic cloves minced, added chopped dill and basil at the end of cooking. After blending the soup with an immersion blender I added a bit of cream (I had half and half but heavy cream would be very nice), maybe half a cup. I sprinkled some cayenne pepper in and served the soup with some shredded parmesan.
The soup is a lovely spring green color and has more flavor than I expected from soup made from lettuce. It reminded me of Marcella Hazan's escarole and rice soup in flavor. It's elegant and delicious and I used up most of my Romaine and Buttercrunch lettuce. I would definitely make this again when I am confronted with a surfeit of lettuce. Which will probably be next week.