When we lived in Andorra a friend of mine had a long-standing, continuous argument with the green grocer near her apartment.
The produce was never fresh.
There was a lovely market just across the border in Spain twice a week. It was only about 10 miles from the border, but with the hordes of shoppers in and out of Andorra most days, it could be a horrendous trip. The little grocer was just down the street.
The problem was clear to her and anyone familiar with Economics, 101. She just couldn't convince the owners.
It was this: the lettuce, fruits and vegetables that were on the sidewalk for sale were old, wrinkly, gone off, wilted. In the back there was new, lovely, fresh, crisp produce. She could see it. She just couldn't get to it.
The owner wouldn't move the good stuff up front for sale until the old stuff sold. But the old stuff never sold because it was, well, old and awful.
Eventually, it rotted and got thrown out.
Now the stuff in back could be moved up but by this time it was old, wrinkly, over-ripe, wilted. When it was moved up new fresh produce replaced it in back, waiting it's turn to wilt and be moved up front for non-sale.
Obviously they sold enough of the old veg to keep their shop open. We assumed it was bought by the old, black-garbed widows, to make soup. We know it wasn't sold to the young, health conscious vegetarians for salads!
Soup, like any, other food, can benefit from fresh vegetables, but it has long been a dumping ground, a 'just before the compost pile' place to put the last odd bits lurking in the fridge or root cellar.
It's also a great place to put the less than perfect trimmings.
But....
Lettuce?
Why not?
One puts other greens in soup...
And when your garden starts producing too much lettuce and you start tiring of the daily salad....
Make soup!
Lettuce Soup
1 1/2 cups (340gr, 12oz) chicken stock
4 cups (144gr, 5oz) shredded lettuce use outer or less than perfect leaves
1 - 2 tbs fresh tarragon
1 small potato (85gr, 3oz) about 1/2 cup chopped
1 medium shallot (45gr, 1.6oz)
2 tsp olive oil
2 tbs fresh snipped basil
4 tsp plain yogurt or sour cream
1 slice bacon (8gr, .3oz cooked) , fried crisp and crumbled
Chop
shallot and potato. Heat oil in saucepan and sauté shallot for 2
minutes. Add potato, stock and bring to a boil. Cover and simmer 15
minutes. Chop or shred the lettuce. Snip tarragon. Uncover the
saucepan and stir in the lettuce and tarragon. When lettuce has wilted
(almost immediately) remove from heat and purée in a blender. Refrigerate until chilled.
Fry bacon
until crisp. Remove, drain on paper towel and crumble. When ready to
serve ladle into bowls, dollop 2 tsp of yogurt onto each serving,
sprinkle with bacon, basil and serve.
Nutrition information for: entire recipe / per serving
Calories: 280 / 140
Carbohydrates: 29 / 14.5
Fiber: 5 / 2.5
Fat: 13.7 / 6.9
Saturated: 2.9 / 1.48
Cholesterol: 22.9 / 11.45
Calcium: 126 / 63
Protein: 12 / 6
Sodium: 782 / 391
Glycemic Index: Low
I try to be accurate, but I do not guarentee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
