It’s cold-seasoned crop time. Lettuce, spinach, and greens flourish in the early spring. I sometimes struggle to find ways to use all the greens. This recipe provides a good use of lettuce and it’s good!
- 2 tablespoons olive oil
- 1 cup sliced onion
- 1 teaspoon chopped garlic
- 1 tablespoon chopped parsley leaves, plus more for garnishing
- 1 tablespoon chopped chives, plus more for garnishing
- 2 teaspoons chopped tarragon leaves plus more for garnishing
- 2 heads Boston lettuce, leaves torn
- 3 cups chicken stock
- ½ cup heavy cream or evaporated milk
- ½ teaspoon salt
- ¼ teaspoon pepper
Heat olive oil over medium-low heat in a large saucepan. When hot, add the onions and garlic and cook until the onion is translucent, about 4 minutes. Add the parsley, chives, tarragon, and lettuce. Stir the lettuce until completely wilted, about 3 minutes. Add the chicken stock and simmer, uncovered for 20 minutes. When ready to serve, process the soup in batches. Be aware that the soup is hot. Once processed, then return to a clean saucepan. Stir in the heavy cream or evaporated milk and the salt and pepper. Simmer for another 5 minutes or until heated through. Adjust seasoning, if necessary, and serve immediately, garnished with fresh herbs and chive blossoms, if desired.
Recipe obtained from Foodnetwork.com. Emeril’s Food of Love Productions. Emeril Lagasse. 2008.