I’ve always had troubles getting to eat the salad to the members of my family, so I ended up to camouflage a beautiful organic lettuce in a delicious creamy soup. This could be a healthy and fresh alternative for the one who are not a big fan of green vegetables. I’ve used organic lettuce, homegrown basil, yellow potatoes and sour cream. The taste is delicate and elegant and the texture super smooth and creamy. Enjoy the summer with a bowl of warm or cold lettuce soup, either way you’ll be pleased.
Recipe & Photo by Ale Gambini
Servings : 4
Difficulty : easy
Prep Time : 15 min
Cook Time : 30 min.
2 organic big heads of lettuce
1/2 onion, chopped
2 tbsp Extra Virgin Olive Oil
4 medium yukon gold potatoes, diced
1 small bunch fresh Italian basil, chopped
2 cups vegetable stock
1/2 cup whole milk
1/2 cup sour cream + 1/2 cup for garnish
salt & pepper, to taste
Wash, dry and chop coarsely the lettuce.
In a large sauté pan, sauté the onion in olive oil until golden than lettuce and diced potatoes and sauté for a couple of minutes.
Cover with vegetable stock, milk, add the basil (previously washed, dried and chopped) and salt & pepper to taste.
Simmer until lettuce and potatoes are tender.
Remove from heat and blend the ingredients with a hand blender until very smooth.
Reheat the soup, stir in the sour cream and heat thoroughly.
Serve lukewarm with a quenelle of sour cream on top, a dash of ground black peppercorn and a drizzle of EVOO.