How To Use Up Lettuce
Jul. 4th, 2020 02:27 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
dragonlady7via https://ift.tt/31JUIjU
So the thing about a CSA box is that sometimes the lettuce starts coming and it doesn’t stop coming and anyway who can eat that much salad but lettuce doesn’t keep and can’t be frozen, so what do???
LETTUCE SOUP
this is a real thing and I have made it! It is super good. It is hearty, and it’s a hot soup not a chilled one, and I made this scaled up for nine people and served it with homemade pitas so that was actually kind of cool, if a bit weird. Anyway! A DW friend was gently worrying that she wouldn’t be able to use up all the lettuce in her CSA share and so I was reminded that I hadn’t shared this. (I already pasted the transcription over there but here’s the original image so y’all can check me for accuracy.)
I do not know the source, this image was texted to me from someone it had been texted to, and honestly it looks like it might have been a photocopy…
Transcription of image: INGREDIENTS: 3 Tbsp butter
1 med yellow onion, diced
4 scallions, trimmed and diced
4-6 garlic scapes, coarsely chopped OR 2 garlic cloves, peeled
2 Tbsp coarsely chopped flat-leaf parsley
2 Tbsp coarsely chopped chives
1 Tbsp fresh thyme leaves
2 large heads lettuce, ends trimmed and coarsely chopped
2 medium red potatoes, peeled and diced
3 cups chicken stock
¼ cup heavy cream, plus extra for garnish
½ tsp sea salt
¼ tsp freshly ground black pepper
METHODS: 1) in a medium Dutch oven or soup put, heat butter over medium flame until foam subsides. Add onion, scallions, and garlic scapes; sauté over medium-low heat until vegetables are softened, about 5 minutes. Add parsley, chives, and thyme; sauté for 1 minute. Add lettuce, stir and saute until wilted, about 1-2 minutes. Add potatoes and stock; cover and bring to a boil. Reduce heat to maintain a simmer and cook, covered, until the potatoes are very tender, about 10-15 minutes.
2) Process the soup with immersion blender or transfer in batches to a blender or food processor. Add cream, salt & pepper: taste and adjust seasonings. Simmer for another 5 minutes or so, to heat through and reduce to desired thickness. Serve hot, garnished with a swirl of cream, scattered thyme leaves, and fresh chives.
Serves 4-6
So the thing about a CSA box is that sometimes the lettuce starts coming and it doesn’t stop coming and anyway who can eat that much salad but lettuce doesn’t keep and can’t be frozen, so what do???
LETTUCE SOUP
this is a real thing and I have made it! It is super good. It is hearty, and it’s a hot soup not a chilled one, and I made this scaled up for nine people and served it with homemade pitas so that was actually kind of cool, if a bit weird. Anyway! A DW friend was gently worrying that she wouldn’t be able to use up all the lettuce in her CSA share and so I was reminded that I hadn’t shared this. (I already pasted the transcription over there but here’s the original image so y’all can check me for accuracy.)
I do not know the source, this image was texted to me from someone it had been texted to, and honestly it looks like it might have been a photocopy…
Transcription of image: INGREDIENTS: 3 Tbsp butter
1 med yellow onion, diced
4 scallions, trimmed and diced
4-6 garlic scapes, coarsely chopped OR 2 garlic cloves, peeled
2 Tbsp coarsely chopped flat-leaf parsley
2 Tbsp coarsely chopped chives
1 Tbsp fresh thyme leaves
2 large heads lettuce, ends trimmed and coarsely chopped
2 medium red potatoes, peeled and diced
3 cups chicken stock
¼ cup heavy cream, plus extra for garnish
½ tsp sea salt
¼ tsp freshly ground black pepper
METHODS: 1) in a medium Dutch oven or soup put, heat butter over medium flame until foam subsides. Add onion, scallions, and garlic scapes; sauté over medium-low heat until vegetables are softened, about 5 minutes. Add parsley, chives, and thyme; sauté for 1 minute. Add lettuce, stir and saute until wilted, about 1-2 minutes. Add potatoes and stock; cover and bring to a boil. Reduce heat to maintain a simmer and cook, covered, until the potatoes are very tender, about 10-15 minutes.
2) Process the soup with immersion blender or transfer in batches to a blender or food processor. Add cream, salt & pepper: taste and adjust seasonings. Simmer for another 5 minutes or so, to heat through and reduce to desired thickness. Serve hot, garnished with a swirl of cream, scattered thyme leaves, and fresh chives.
Serves 4-6
no subject
Date: 2020-07-04 01:17 pm (UTC)no subject
Date: 2020-07-04 01:33 pm (UTC)I used to like salads more than I do, though never as much as I feel like I'm supposed to (and you know that's all tied up into what foods I was told I must like as a chubby young lady in this society, you know???) but in my thirties I started having digestive problems with salads and now it's to the point where I can politely nibble a side salad but I start getting nervous if there's too much lettuce in any given meal portion. So it's really not... a thing I can eat a lot of... and it's like a circular kind of feedback thing where it upsets my stomach and then I don't like the experience of eating it so then it's not appetizing-- anyway. I don't like lettuce.
no subject
Date: 2020-07-04 01:40 pm (UTC)no subject
Date: 2020-07-04 02:37 pm (UTC)(but also if you feed a rabbit only lettuce the poor fucker starves to death, guys)
I have really enjoyed a lot of Meal Salads in my life with like, you know, nuts and seeds and nutritive content and such. but. digestion issues. i'm better off with like, braised greens and such.
no subject
Date: 2020-07-04 02:40 pm (UTC)no subject
Date: 2020-07-04 11:29 pm (UTC)