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
- Chopping board
- Large knife
- Salad spinner
- Potato peelers
- Bowls – 2 large, 2 medium
- Garlic press
- Large stockpot
- Wooden spoon
- Handheld mixer
- Serving bowls
- 4 spring onions
- 1kg waxy potatoes
- 1 big bunch lettuce, such as curly endive or sprouting cos
- 1 big bunch silverbeet
- 1 handful parsley
- 4 cloves garlic
- 60g unsalted butter
- 2 bay leaves
- 1.5 litres water
- Flaked salt and black pepper
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’?
Categories: Kitchen Garden, Recipe
Tags: abundance, children, cooking, Herbs, kids, lettuce, silverbeet, soup, sprouting, waxy potatoes
Fresh from the garden: Salad leaves, rocket, edible flowers, lemon, parsley, marjoram, thyme, coriander, oregano
Recipe source: Melissa ………………………………………………………………………………………………………………………………………
This is a lovely salad to pair with heavily flavoured dishes and is easy and quick to assemble.
- Bowls – 2 large
- 2 salad spinners
- Tea towel
- Kitchen paper
- Chopping board & knife
- Mortar & pestle
- Measure – 1/3 cup
- Citrus juicer
- Mezzaluna, teaspoon
- Serving bowls, little tongs
- A large handful salad leaves
- A few garnishing flowers
Herby vinaigrette dressing
- 1 small garlic clove
- Flaked salt & black pepper
- 1 lemon
- 1/3 cup extra virgin olive oil
- A small handful mixed herbs: parsley, marjoram, thyme, coriander, oregano
What to do:
- Fill up the 2 big bowls with cold water & wash the salad leaves, gently dunking them a handful at a time into the water, then pulling out to see if any dirt is left behind. Repeat in fresh water until no dirt remains. Spin the leaves dry and then wipe the bowls dry.
- Wash the flowers separately and drain on a piece of paper towel. Keep the flowers reserved, picking off the petals to use.
- Wash and spin dry the herbs, and pick off the leaves.
- Lay out the tea towel and line it with kitchen paper. Spread the salad leaves over the paper and roll the whole lot up like a log. Keep the rolled parcel of leaves in the fridge until needed.
To make the dressing:
- Peel the garlic clove and put it in the mortar with a large pinch of salt. Pound to a paste.
- Juice the lemon and add the juice to the mortar (without the pips) then stir the lot with the teaspoon and scrape it into a large bowl.
- Stir in the olive oil and grind a little pepper, then whisk the dressing lightly. Add the herbs, chopping any large leaves in the mezzaluna if needed. Add to the dressing in the large bowl.
- Unwrap the parcel of salad leaves & tip them into the bowl with the flower petals, herbs and the dressing. Gently turn the leaves in the dressing using your hands or tongs.
- Transfer the salad to the serving bowls and serve immediately with little tongs.
Notes: What is the correct way to wash the leaves?Why do we completely dry the leaves before adding the dressing? What else could you add to the salad?