This week’s recipe for Cook the Book Fridays comes from Dorie Greenspan’s cookbook, Everyday Dorie. Lettuce Soup was not something I was particularly excited to make (I mean, how flavourful could it be) but it was one that completely surprised me!
Apart from lettuce (Dorie uses Boston and Romaine – I just used Romaine as that’s what I had on hand), there were green onions, shallots, onion, celery, and garlic. The herbs (tiny amounts as I made 1/2 the recipe because I wasn’t sure I would like it!) I used were parsley, thyme, and mint (I didn’t remove the parsley sprigs as the recipe called for – I left them in and blitzed them with the rest of the ingredients.
I LOVED this soup, quite unexpectedly – it was fresh and flavourful (I used chicken stock which might have helped there) and I loved the mint. I served it with rye croutons (made from the ends of a loaf of bread we had just finished) and extra mint. Cool (even when served warm) on a warm day. A revelation and something I’ll keep in my back pocket when I have lettuce needing to be used up!
Get the recipe for Lettuce Soup on p 78 of Dorie Grenspan’s Everyday Dorie
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Disclosure: I was provided with a copy of “Everyday Dorie” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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I am glad that this was a hit for you. Rye croutons sound good.
Gosh…so interesting how different recipes can land. Your croutons look delicious!
I cooked the soup by following the recipe to a T, including the parsley sprig, which I took out before blending the soup. Served it for lunch and everyone loves the soup. The freshness and lightness of it is appealing.
The name ‘Lettuce Soup’ is rather uninspiring but it looks as if it surprises on the upside.