Zucchini, herbs and lemon soup Ronit penso

Zucchini, Lettuce and Herbs Soup

Zucchini, herbs and lemon soup Ronit pensoFor those who love lemony soups, this quick and easy soup is just perfect. It’s fresh and has a velvety texture, even though it has no cream or butter in it. The secret for this texture comes from the lettuce.

Cooked lettuce leaves may not be so common in many cuisines, but in the classic French cuisine, lettuce is added to soups and pea dishes, or is baked with cheeses. The result is delicious.
Following this tradition, I’ve decided to add lettuce to this soup and the result is just as delicious. I’m sure you’ll agree, once you try it.

* The soup can be served hot or cold.

* Make sure to wash the greens thoroughly (check under TIPS), or you’ll end up with sandy texture, far from creamy…

Makes: 6
Prep time: 15 minutes
Cooking time: 30 minutes
Ingredients:
3 Tbs light olive oil
1 white onion, roughly chopped
1 Tbs salt
1/2 tsp freshly ground black pepper
1/4 tsp White pepper
1 large celery stalk, roughly chopped
2 cloves garlic, cut it half
3 medium size zucchini, cut into large cubes
2 scallions, roughly chopped
A handful of basil leaves
1 bunch cilantro
1 bunch mint
4-5 large Romaine lettuce leaves, roughly cut
4 cups water
1/2 cup fresh lemon juice (from about 2 large lemons)

1. Place the oil and onion, salt, black and white pepper in a large pot and sauté on medium-high heat until translucent. Add the celery and garlic, mix and sautée for 1-2 minutes. Add the zucchini, mix and sautée, mixing occasionally, for 2-3 minutes. Add the scallions, herbs, lettuce and water. Mix and bring to the boil.
2. Lower the heat to medium and cook for 15-20 minutes, until the zucchini and herbs are soft and tender.

Zucchini, herbs and lemon soup Ronit PensoZucchini, herbs and lemon soup Ronit PensoZucchini, herbs and lemon soup Ronit PensoZucchini, herbs and lemon soup Ronit PensoZucchini, herbs and lemon soup Ronit PensoZucchini, herbs and lemon soup Ronit Penso

3. Turn off the heat and blend in a blender, or with a hand blender, to a smooth and creamy soup.
4. Let cool a bit and add the fresh lemon juice. Mix well, taste and adjust seasoning if needed. Serve warm or cold.

Zucchini Letteuce soup Ronit PensoRonit PensoZucchini Letteuce soup Ronit PensoZucchini, herbs and lemon soup Ronit PensoZucchini, herbs and lemon soup Ronit Penso

14 thoughts on “Zucchini, Lettuce and Herbs Soup

    • Tasty Eats Ronit Penso says:

      It is quite different and very tasty, and yes, lemony… :)
      If you like chunks, you can keep some of the sauteed zucchini/onion/celery on the side and add them to the soup after blending, or add some cooked chicken or grains. Works great. :)

      Like

  1. Nancy says:

    Another great, and new to me, idea! The final product is such a beautiful color. Looks to be a delicious starter for a variety of meals…as well as a perfect lunch too. <3 this one, Ronit!

    Like

  2. platedujour says:

    Ronit this soup looks yummy. I didnt know I could cook lettuce!! I will have to try it, I’m sure it gives more texture to the soup. Great combination of flavours. I hope you’re having a great time :-)

    Like

    • Tasty Eats Ronit Penso says:

      Thank you Marta, I am having a great time with great food, but don’t take any photos – too lazy for that! :)
      Cooked lettuce is indeed not so common, but it’s really worth trying. I hope you’ll enjoy the results and will be happy to hear your comments.

      Like

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