As I’m off on a three weeks’ vacation, ; I’ve decided to use the opportunity to re-post a few of the very first posts in this blog, that didn’t get much attention back then.
I hope you’ll enjoy these posts and please accept my apologies for not commenting on your posts as often and not answering your comments promptly.
For 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 pea dishes or baked with cheeses and the result is delicious. Following this tradition, I’ve decided to add lettuce to the soup and the result is just as delicious.
* Make sure to wash the greens thoroughly (check under “TIPS”), or you’ll end up with a sandy texture rather than a creamy one…
* The soup can be served hot or cold.
Prep time: 15 minutes
Cooking time: 30 minutes
Ingredients:
3 Tbs light olive oil
1 white onion, roughly chopped
1 Tbs salt
Freshly ground black pepper
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Tasty Eats 
Very unusual ingredients! Will have to try it!
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I hope you’ll enjoy the results as much as I did. 🙂
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I like soups of all kinds – very interesting to use lettuce. I just harvested a bunch of romaine too – the last of my Fall crop 🙂
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The lettuce gives such a silky texture – and it’s always a nice conversation item after serving the soup. 🙂
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Never had lettuce soup but it does look refreshing!
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