LETTUCE & ALMOND SOUP 1 head Boston lettuce 1 head Romaine lettuce 1 bunch green onions, (mostly green ends) minced 1/4 cup nitrate-free bacon fat 1 tsp. curry powder or turmeric sea salt & freshly ground black pepper 1 cup whole milk 1 cup cream 1 cup chicken broth 1/3 cup almonds, chopped & toasted Wash and shred the heads of lettuce very finely. In a large pot (with a lid), saute the minced onion in the bacon fat for about 2 minutes. To the pot add: 1/3 cup water, the shredded lettuce, curry/turmeric, salt & pepper, and then cover. Cook until lettuce is tender. Remove from heat. Reserve 1/4-1/2 cup of cooked lettuce, and puree remaining soup. Once pureed return to pot (if you didnt use an immersion/wand blender), and add milk, cream, and broth. Garnish with reserved lettuce and toasted almonds. This soup may be served hot or cold. Sounds odd...tastes great.
Posted on: Tue, 28 Oct 2014 12:30:29 +0000