Text 5956, 84 rader
Skriven 2006-09-27 22:02:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: lettuce in soup
=======================
 -=> Quoting Michael Loo to Jim Weller <=-

 JW> If you have a garden excess, lettuce CAN be cooked too. I like lettuce
 JW> in my green split pea soup. It melts away and disappears and adds a
 JW> subtle flavour to the final result.

 ML> Adds greenness, I wouldn't say all that subtle

Depends on the ratio of lettuce to peas.

 ML> and in any
 ML> case would prefer the more robust and effective romaine.

Absolutely. Iceberg is fine in certain salads but only romaine works
properly in pea soup.

I also chop up the white bases of romaine stems and add them to all
kinds of soups and stir fries where celery would be more usual (at the
last minute as its delicate).

 ML> Title: Potage St. Germain
 ML> 1 1/2 lb Dried peas, soaked
 ML> 2 c  Fresh green peas,

 ML> 1    Large leek, chopped fine

Another fine addition.

 ML> 5    Lettuce leaves, diced

Yep. Subtle.

Dutch Farmer Bill's Mom used to add a whole head if there was an
overabundance of the stuff in the garden. Not subtle.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: BFT Chilled Lettuce Soup
Categories: British, Soups
  Servings: 4

    225 g  Lettuce leaves, shredded (8
           oz)
     25 g  Butter (1 oz)
      1    Onion, chopped
     25 g  Plain flour (1 oz)
    300 ml Chicken stock, or vegetable
           stock (1/2 pint)
           Salt and freshly ground
           pepper
           Grated nutmeg
    450 ml Milk (3/4 pint)

You can use the outside leaves of the lettuce for this soup and leave
the heart for a tasty salad.

Wash the lettuce leaves and blanch for 5 minutes. Drain and rinse under
cold water.

Melt the butter in a large saucepan, saute the onion until soft. Add the
flour and cook for a minute. Add the stock, most of the lettuce,
seasoning and nutmeg. Bring to the boil.

Cool slightly and liquidize. Pour in the milk and mix well. Add the
remaining lettuce shreds and chill.

Serve garnished with croutons.


  From: The British Food Trust
 
MMMMM-------------------------------------------------

Cheers

Jim, in Yellowknife




... Snapper soup sounds vaguely naughty.
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