Ken's Lettuce Soup - unusual, delicate, tasty!
Take a small firm iceberg lettuce. Remove the outer leaves then cut it into quarters. Check each quarter carefully for bad spots. If you find anything discard the quarter. Sometimes you may need 2 lettuces just to get 4 perfect quarters.
Get a heavy casserole and saute the lettuce in a small amount of olive oil and butter. Turn and brown all sides. Add a bit more butter to the casserole then add finely chopped garlic, onions and carrots. Add a grind of fresh pepper and a pinch of salt. Stir everything and saute for another minute.
Then add a few bay leaves (rip them to help release the oil). Add chicken stock, water and dry white wine to just cover the lettuce. Slice in a carrot and add some finely chopped parsley (use the leaves only, discard the stems). Add a slice of bacon that has had most of the fat trimmed off. Add a few crushed cloves of garlic. Put the lid on the casserole and bake in the oven at 350F for about an hour.
Serve in bowls with one quarter of lettuce per bowl.
While in the oven the liquid will reduce. That's fine, but check to make sure it does not reduce too far. If it does top it up.
For an even more delicate taste try adding a small spash of dry vermouth.
If you're serving this to friends you can make them curious by calling it Baked Lettuce.
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Content written and posted by Ken Abbott email@example.com
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