Lettuce can be blitzed into soup – who knew? It’s August baby, let’s do this!
Summer is the time for lettuce – look at all these options for chopped salads! How about a beautiful chilled summer soup that is not only easy to make but is light, delicious, super healthy and satisfying?
Lettuce makes a fantastic soup, and let’s not forget the fact that most lettuces are not just an empty crunch, they are packed with vitamins and minerals and are a good source of fibre. You might think a soup made entirely of lettuce requires some more esoteric heirloom varieties rather than lowly, workaday iceberg, but think again. The great thing about iceberg is experiencing how its mildness, once cooked, becomes more complex.
soup illustration by Emily Chappell
One concern with iceberg lettuce is its overall lack of colour which results in a rather wan looking soup. For that we say – fresh peas! Fantastic! You can also blitz in a mild herb like chervil or parsley to add more green. For body, consider the addition of cashews, cashew milk, or other nut or soy beverages. You could also add cream or sour cream. If you’ve got a cooked potato lying around, throw that in. This soup is, above all, FORGIVING and EASY and WELCOMING TO EVERYONE.
If you ask a trained chef to taste something, they will usually respond with, “Needs salt.” Or, “Needs acid.” So it is with this soup. Season it to taste with a little salt and white pepper after it is chilled. Black pepper tastes great but muddies the presentation. When serving, a squeeze of lemon makes the flavours really pop. As a garnish, a few fresh herbs are all that is needed. A chiffonade of fresh mint and basil will bring this soup to another level.
While we’re on the iceberg train, you can also try a Japanese miso lettuce soup.
Make lots. It keeps well in the fridge, you don’t have to heat it so it is always ready to go and it is so light and good and refreshing.
Iceberg Soup
Serves 4-6
2 tablespoons olive oil
1 bunch scallions, chopped
1 clove garlic, minced
1 head of iceberg lettuce, chopped and core removed
2 cups fresh or frozen peas
4 cups vegetable broth
cream, or non dairy milk for body
a cooked potato (optional)
salt and white pepper
1 lemon, sliced
mint and basil for garnish
In a saucepan heat the oil over medium heat and sauté the onions and garlic for a few minutes. Do not allow onions to caramelize as they will become too sweet and the resulting brown colour will muddy the overall appearance. Add the vegetable broth. Once it comes to a boil add in the lettuce and peas. Let it come back up to a boil and then remove the pot from the heat.
Blend in batches. Chill in refrigerator. Season to taste with salt and pepper after chilling. Serve with a squeeze of lemon or a lemon slice in each bowl and garnish with chopped fresh mint and basil.
