Lettuce Soup

It’s hard to believe, but we literally put this lettuce soup together because we didn’t want a bunch of our lettuce seconds to go to waste. When we say “seconds,” we mean it. Seconds refer to the produce that’s still good to eat, but bruised or, “imperfect,” as they say. These seconds in particular were the outer leaves we pulled off your lettuce heads over two weeks ago now, bent and wilting. They lasted in the same thank you bag with threw these seconds in, in our crisper, until yesterday. The sink you see on the right is what we had to compost. We have to admit, we used to be a lot worse about wasting our produce before we had this CSA, because everything would go bad too quickly! We certainly lucked out this time.

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Lettuce Soup

When you've had one too many salads, this is the soup for you. It's the best way to make sure your lettuce never spoils!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Soup
Cuisine: French
Keyword: Kitchen Sink, One Pot Miracles
Dietary Need: Vegan, Vegetarian

Equipment

  • Mince an onion. Sweat in a soup pot with a good 3 tablespoons of butter or oil.
  • Add some root veggies if you’ve got them. We used a full rutabaga (chopped) we left out of it’s bag (oops, perfect for soup). Add salt. Let cook for a good 5 minutes.
  • Add stock and simmer for a while. Add spices if you’d like!
  • Once everything is soft and the soup sat on low heat for a while (why? no reason, we could have eaten it right then, but sometimes it’s just nice to have a pot of soup on the stove), add the lettuce, let it wilt but not cook, and then puree with an immersion blender.

Ingredients

  • wilting lettuce
  • 1 onion (minced)
  • root veggies (chopped)
  • spices (to taste)
  • salt and pepper (to taste)
  • stock (however much soup you'd like to make, enough to cover the root veggies and then some)
  • cheese (optional, grated)
  • 1 tablespoon butter or oil

Instructions

  • Mince an onion. Sweat in a soup pot with a good heaping tablespoon of butter.
  • Add some root veggies if you’ve got them. We used a full rutabaga (chopped) we left out of it’s bag (oops, perfect for soup). Add salt. Let cook for a good 5 minutes.
  • Add stock and simmer for a while. Add spices if you’d like!
  • Once everything is soft and the soup sat on low heat for a while (why? no reason, we could have eaten it right then, but sometimes it’s just nice to have a pot of soup on the stove), add the lettuce, let it wilt but not cook, and then puree with an immersion blender.

Notes

The color of the soup was atrocious and there is no good photograph of it. It was, however, perfect both with a grilled cheese and with grated cheese on top.

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