Lettuce and Leek Soup | The Domestic Man


2 tbsp butter
1 leek, coarsely chopped
4 cups chicken broth
2 dashes ground nutmeg
10oz (2-3 heads) romaine lettuce (or any lettuce but iceberg), coarsely chopped
3 sprigs parsley, stems included, coarsely chopped
zest of 1/2 lemon
salt and pepper to taste
2 tbsp heavy cream or coconut milk (optional)

1. In a stockpot, heat the butter over medium heat. Add the leek and saute until bright green and tender, about 3 minutes. Add the broth and nutmeg, then bring to a boil; simmer until the leeks are soft, about 4 more minutes, then add the lettuce and parsley. Simmer until the lettuce is wilted, about 2 minutes, then remove from heat.

2. Transfer to a blender and add lemon zest, then blend until smooth, starting at a low speed and gradually moving to a high speed, about 2 minutes; it’ll take a bit more blending than you’d expect to really combine the lettuce fibers and liquid. Season with salt and pepper to taste then serve with heavy cream or coconut milk.



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