Did you know that you can cook lettuce? Before it was modernised as a salad leaf, many medieval British recipes feature lettuce in soups and stews. Lettuce is another culprit that sadly wilts and get thrown out before you know it. So whip this one up and reduce your wastage.
Prep Time 10 mins | Cooking Time 10 mins | Serves 4-6
- 1 tbsp olive oil
- 4 cloves Australian garlic, peeled and finely chopped
- 1 large brown onion, peeled and finely diced
- 200g butter lettuce (oak or cos work well too), finely chopped
- 200g frozen peas
- 500mL chilled chicken or vegetable stock
- 25g parsley, chopped
- Smoked salmon, to serve
- Sour cream, to serve
For the soup base heat the oil in a medium saucepan over high heat. Add the garlic and onions and brown. Then add the lettuce, peas and salt and pepper to taste. Cook for 3-4 minutes and turn off the heat. Add the stock and allow to cool. Throw in the parsley
Puree the soup in a blender till the mixture is smooth. Taste and adjust the seasoning, then serve with smoked salmon and sour cream.
Writer’s note: A version of this article was first published in Grapeshot Magazine Issue 3|Volume 6| March 2014: The Chase.
Happy Cooking and Keep Smiling,