Cooked lettuce might sound unappealing, but when puréed, it gives the soup a wonderful, silky-smooth texture. It’s also a different way to experience a familiar taste: divorced from the expected crispness, lettuce takes on a surprising character, simultaneously earthy and light, and perfectly correct for spring.
This soup is simple, beautiful, equally delicious hot or cold, and a great way to use up head lettuce before it goes bad. I imagine it would be absolutely stunning made with a true red-leaf lettuce like Merlot.
|2||Tbsp. olive oil|
|1||small onion, diced|
|~||Pinch of red-pepper flakes|
|1||tsp. dried marjoram (or fresh, if available)|
|2||medium russet potatoes, peeled and diced|
|6||cups vegetable stock|
|~||Salt and pepper to taste|
|2 to 3||Tbsp. lemon juice (the juice of one lemon)|
|6 to 8||cups lettuce, shredded (about half a head; it’s fine to use the coarser outer leaves)|
|~||Chopped spring bunching onion or scallion tops|
Related article: Spring’s lesser vegetables
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