Today's soup recipe: Simple soup made from leftover lettuce and new potatoes. Surprisingly tasty. Weight Watchers 2 points.
"Supper contrived from air" is what comes to mind with this soup recipe. Seriously, I used nothing more than less-than-perfect romaine and bok choy and some completely wilted radish leaves. And still? Delicious -- a great recipe to have in your back pocket when looking for ways to use up leftover lettuce, especially lettuce too sad for a salad. This soup really hit the right note on a wet, chilly spring day.
NUTRITION NOTES The recipe yields four cups of soup, for which I'd normally allow just a tablespoon of fat. But I was intrigued by the inspiring recipe's technique of stirring in a last tablespoon of butter at the end, flavoring the water-based broth. Next time, I'd skip that butter. It does add richness but it also adds calories and clouds the broth. Because of the idiosyncrasies of how Weight Watchers points are calculated, however, either way, a cup of soup counts as 2 points.
VEGETABLE RECIPES from the ARCHIVES
~ Cream of Celery Soup ~
~ Laura's Carrot Soup from Kitchen Parade ~
~ Quick Cauliflower or Broccoli Soup from Kitchen Parade ~
~ more soup recipes ~
~ Cream of Celery Soup ~
~ Laura's Carrot Soup from Kitchen Parade ~
~ Quick Cauliflower or Broccoli Soup from Kitchen Parade ~
~ more soup recipes ~
LETTUCE SOUP
Hands-on time: 15 minutes
Time to table: 35 minutes
Makes 4 cups
Time to table: 35 minutes
Makes 4 cups
1 tablespoon butter (reduced from 2 tablespoons)
1 clove garlic, chopped
1 large onion, chopped (I used onion and shallot)
3/4 teaspoon ground coriander
1 teaspoon kosher salt
Several grinds pepper
1/2 pound new potatoes, sliced into thin batons or cubed (these will take the longest to cook so cut them quite small)
8 cups coarsely chopped lettuce (include the ribs, too, I used romaine, red leaf and radish leaves plus one baby bok choy)
3 cups water
1 tablespoon butter, optional
Salt & pepper to taste
Melt the butter until shimmery in a large pot on MEDIUM HIGH. Add the garlic and onion, cook til just soft, stirring to coat often. Stir in the coriander, salt and pepper, cook a minute. Stir in potatoes and lettuce. Cook for a couple of minutes, stirring often to coat with fat, until lettuce begins to wilt. Add the water, cover and bring to a boil. Reduce heat to maintain a simmer and cook until potatoes are done, about 15 minutes. If desired, stir in another tablespoon of butter, stir until it melts. If desired, purée
KITCHEN NOTES
The inspiring recipe called for puréeing the soup in a blender although an immersion blender
would work, too, so long as the liquid isn't so shallow that the immersion blender will spit up soup all over. I chose not to blend the soup, since I think it's good to be able to identify food. Plus, who needs to wash an extra dish?!PRINT JUST A RECIPE! Now you can print a recipe without wasting ink and paper on the header and sidebar. Here's how.
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