This is what the French do with the outer leaves of lettuce that are too tough for a salad. The soup is good hot or cold.
From The New York Times »
1 tablespoon extra virgin olive oil
1 medium onion, chopped
1 leek, white and light green parts only, sliced and rinsed well
2 garlic cloves, minced
1 1/4 to 1 1/2 pounds (2 large) russet or Yukon gold potatoes, peeled and diced
6 cups chicken stock, vegetable stock, or water
A bouquet garni made with a cleaned leek green, a bay leaf and a few sprigs each parsley and thyme, tied together
Salt to taste
5 ounces lettuce leaves, washed and coarsely chopped (4 cups)
Freshly ground pepper
2 tablespoons chopped flat-leaf parsley or chives for garnish
1. 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.
2. Stir in the lettuce leaves and continue to simmer for another 15 minutes. The potatoes should be thoroughly tender and falling apart.
3. 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.
Note: If serving cold, add a dollop of plain yogurt to the garnish.
Yield: Serves 4 to 6
Advance preparation: The soup can be made a day ahead and reheated. You can also freeze it for several weeks. Whisk well after thawing.
in atlanta's fair city, where girls are so pretty, i first set my eyes on sweet skittles malone
Monday, October 27, 2008
Subscribe to:
Post Comments (Atom)
Blog Archive
- Aug 2012 (1)
- Jul 2012 (1)
- May 2012 (1)
- Apr 2012 (1)
- Mar 2012 (6)
- Feb 2012 (4)
- Jan 2012 (3)
- Nov 2011 (2)
- Sep 2011 (1)
- Aug 2011 (4)
- Jul 2011 (4)
- May 2011 (3)
- Apr 2011 (1)
- Mar 2011 (3)
- Feb 2011 (2)
- Jan 2011 (4)
- Dec 2010 (10)
- Nov 2010 (16)
- Oct 2010 (7)
- Sep 2010 (8)
- Aug 2010 (4)
- Jul 2010 (7)
- Jun 2010 (7)
- May 2010 (9)
- Apr 2010 (13)
- Mar 2010 (6)
- Feb 2010 (7)
- Jan 2010 (1)
- Dec 2009 (1)
- Nov 2009 (6)
- Oct 2009 (3)
- Sep 2009 (6)
- Aug 2009 (15)
- Jul 2009 (6)
- Jun 2009 (21)
- May 2009 (9)
- Apr 2009 (20)
- Mar 2009 (13)
- Feb 2009 (21)
- Jan 2009 (11)
- Dec 2008 (14)
- Nov 2008 (18)
- Oct 2008 (3)
- Sep 2008 (4)
- Aug 2008 (3)
- Jul 2008 (1)
- Jun 2008 (6)
- May 2008 (8)
- Apr 2008 (2)
- Mar 2008 (4)
- Feb 2008 (10)
- Dec 2007 (7)
- Oct 2007 (1)
- Sep 2007 (5)
- Aug 2007 (1)
- Jul 2007 (2)
- Jun 2007 (8)
- May 2007 (21)
- Apr 2007 (16)
- Mar 2007 (20)
- Feb 2007 (22)
- Jan 2007 (9)
No comments:
Post a Comment