Fixing Revolting Lettuce Soup

OK, it wasn’t really that bad. And frankly, it must have been some sort of ridiculous cooking hubris that made me even attempt recipe-less lettuce soup in the first place.  Lettuce soup sounds sick and wrong, and although I have had some friends report success with the concept, they were all following well defined recipes.

I decided to make my lettuce soup a garbage soup.  I had a potato, an apple, and most of a fennel hanging around, and I threw them all in with the lettuce to see what happened.  I can assure you it was not good.  So really, my recipe was everything listed above, plus broth, cook, blend and done.  When I tasted it for seasoning, it was just shy of being a disaster.  It was bitter and swampy, with a distinct lemony pucker.

Things that could have made it better would have been a good deal of onion, nicely caramelized as the base.  Also helpful would have been some basil or cups of mint.  As I was totally out of onion at that point, and didn’t feel like blending it again with herbs, I opted for my standard approach – fat, salt, sugar, and white wine in various combinations have never let me down.

I knew that I wanted to mix it with plain yogurt, so I skipped heaping on the butter.  I dumped in 1 Tbs sugar and a good deal of salt and pepper and it improved instantly.  Back in the pot with some white wine, and it was almost good.  Even after I added the yogurt though, it still had a distinctly lemony aftertaste.  Not bad, and Sam liked it well enough, but I had already thoroughly grossed myself out with the soup.

Finally, I resorted to my ultimate fix-it strategy: serve it as a side dish rather than the main.  I served the soup as an accompaniment to grilled sandwiches.

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About christianathomas

I'm a working mother of two trying to make eating well fit into our hectic lives. I also used to own a completely chaotic bakery. Follow me for tips and tricks on how to get more whole foods into your diet.
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