Now, while I will be the first to admit, Lettuce Soup, does not sound very tempting, you have to trust me on this, and try my “Zuppa di Lattuga Aglio”. It is truely delicious. A mixture of not only lettuce, but also spinach and arugula, simmered with potato and white kidney beans in a tasty broth. This soup is equally good served hot or cold.
Our first CSA basket was filled with all kinds of greens, lettuce, spring mix, spinach and arugula. While I take a big salad to work everyday, there is still lots left over. So for this recipe, where it says 8 cups of lettuce, I used a mix of what I had left. The addition of the arugula gave the soup a wonderful peppery taste.
Zuppa di Lattuga Aglio (Garlic Lettuce Soup)
Serves 4 to 6
- 3 tblspns olive oil
1 large onion, chopped
4 garlic cloves minced or grated
1 tblspn corriander
4 cups vegetable stock
1 large potato diced
- 1 tin white kidney beans, rinsed (approx 1 1/2 cups
8 cups lettuce (or mix of any greeens. I used lettuce, arugula, spinach and field greens)
salt and freshly ground black pepper to taste
Heat olive oil in large soup pot over medium heat. Add onions and garlic and cook for 5 – 6 mins or until onions soften.
Add corriander, vegetable stock, potato, lettuce, beans, salt and pepper, reduce heat to medium/low and let slowly simmer for 10 mins or until potato is cooked.
Once potato is cooked, remove from heat. Very carefully, place small amounts into blender and blend until smooth.