Lettuce in My Soup

I’m a greens girl, always have been, always will be.  I’ve always been the only one of my friends who picked up Kale, Swiss Chard, or Escarole on a regular trip to the grocery store, and I’ve been teased about it for years.  I like my greens raw, juiced, sauteed, baked in casseroles, really any which way. So you can imagine my delight when I was introduced to a blended LETTUCE soup.

Don’t be scared;  the soup is actually simple and mighty delicious.  I heard about the recipe through one of my Pilates clients and couldn’t wait to try it. I actually searched the internet for a similar recipe before I made her version and found that a “green leaf” blended soup isn’t actually all that common.  I finally found a recipe that I was eager to try with romaine lettuce, potatoes, broth, and leeks.  The soup takes about an hour and a half to make because the potatoes need to simmer for quite a while, but it’s worth it.  The soup is thick and warming yet feels fresh and extremely healthy.  There is no heavy cream or butter or flour used to thicken the soup so it’s just plain good for you.

The recipe is from The New York Times and can be viewed in its entirety here.  I highly recommend giving the recipe a try, or exploring different ways to get your greens in soup.  My client’s recipe is similar but uses tons of scallions instead of leeks; I can’t wait to try that next week!

Be well, Buffalo.