This is a great way to use up an abundance of spring lettuces – and an especially good way of using up sprouting ones that may be a bit bitter as cooking them softens their flavour as well as texture!
Fresh from the garden: lettuce, silverbeet, parsley, potatoes, spring onions, bay
Recipe source: Melissa
Serves: 6 or 24 tastes
What to do:
- Wash and trim spring onions, removing & discarding the tough outer layer. Slice into 1cm bits.
- Wash and scrub potatoes, peel & cut into 2cm cubes.
- Wash the lettuce leaves & parsley in several changes of water and spin dry. Chop finely.
- Wash the silverbeet in several changes of water & shake dry. Remove & chop up the stems & the leaves but keep separate.
- Peel and press garlic cloves.
- Melt butter in the large stockpot over medium heat and sauté spring onion and garlic for 2 minutes.
- Add potato and bay leaves and turn so that the potato sweats in the butter. Stir with the wooden spoon.
- Add the water, bring to a simmer over medium heat then cover and cook gently over low heat for 10 minutes, then add the sliced silverbeet stalks.
- After 2 minutes check that the potato is tender, then stir in lettuce, parsley and silverbeet leaves, increase heat to medium and simmer for 2 minutes. Remove the bay leaves and turn heat off, adding salt to taste and a good grind of pepper.
- With dry hands, plug in the handheld mixer and carefully whizz the soup until it is silky smooth.
- Taste for correct seasoning and ladle into bowls to serve.
Notes: What other vegetables can be used for soup? How many different procedures are there in this recipe? Why do we want the potato to ‘sweat’?
Made this today with extra greens from the garden. Used veg stock in place of the water. Deliciously light and healthy!