Chilled Lettuce Soup

from Nancy Harkrider, Co-Chair of Community Partnerships

To be followed over the summer by other chilled favorites including fresh pea soup, gazpacho cucumber and on the sweet side, melon with a splash of white wine and cherry with shaved dark chocolate.

I make cold soups every chance I get and they are a hit at potlucks. They look beautiful, taste yummy and you can drink it out of a cup. I sink a big bowl of it in crushed ice so it stays cold and put out small bowls of garnish (whatever looks good at THE MARKET — radishes, dill, basil, red and yellow peppers).

Oh, and make sure you hold back some for yourself at home. People who didn’t even know they liked chilled soups will love this.

  • 1 Large onion, sliced
  • Salt and Pepper
  • A whole bunch of greens (I made it this week with mixed greens from the market, adding some velvet sorrel, fresh thyme and marjoram from my balcony garden. It made my stomach so happy!!)
  • 2 cups chicken or vegetable stock
  • 1/2 to 1 cup cream, half and half or my fav, creme fraiche

Put butter in a medium saucepan over medium heat; when it melts, add onion and sweat (do not cook the onion!) for about 2 minutes or until it begins to soften; sprinkle with salt and pepper. Add all but a couple of handfuls of the lettuce to the pan, reserving the rest for garnish, and cook until it wilts. Add stock, turn the heat to medium-high and bring liquid to a boil; lower heat to medium and cook until
lettuce is very soft, about 5 minutes.

Put cooked lettuce in a blender and add 2 cups of ice water. Purée mixture until smooth, then put in a large bowl and refrigerate for at least an hour.

Once soup is chilled, add cream or half-and-half to taste and sprinkle with sea salt (from Olive and Vine of course!) and pepper.