CSA member Monica shared this recipe with us. It’s a great way to use lettuce when it’s not quite fresh enough for salad, or when you’re just sick of salad! Try it with basil or kale pesto.
Creamed Lettuce Soup
From our CSA member Monica
Monica suggests serving with a sprinkling of fresh Parmesan cheese and homemade croutons.
1 tbs butter
1 tbs olive oil
1 tsp chopped garlic
1/2 medium sized sweet onion
1 head lettuce
1 can coconut milk
3 tbsp each cornstarch and water – optional
1-2 tbsp prepared pesto – optional
Saute the chopped onion and garlic in the butter/oil mixture over medium heat. When the onions are translucent add the chopped head of lettuce and continue sauteing for about 10-15 minutes. When the vegetables are soft, pull off the heat and using a stick blender; blend as fine as you can. Strain and return to pan. Add coconut milk and pesto. If the soup is not thick enough for your taste you can thicken the cornstarch mixture. Salt and pepper to taste.