Recipe from NYT by Martha Rose Shulman
When I was a kid no one would have ever thought of having a lettuce soup, how things have changed. This soup sounds delicious, think I might try it today!
1 TB Extra Virgin Olive Oil
1 medium Onion, chopped
1 bulb Green Garlic, stalks and papery layers removed, roughly chopped
1/2 cup Rice
7 cups Chicken or Vegetable Stock
1/2 cup Parsley leaves
A bouquet garni made with Bay Leaf a few sprigs each Parsley and Thyme, tied together
Salt to taste
3/4 lb Lettuce leaves, washed and coarsely chopped
A generous amount of freshly ground Pepper
2 TB chopped Parsley or Chives for garnish
Freshly grated Parmesan
Heat the olive oil in a large, heavy soup pot over medium heat and add the onion. Cook, stirring, until it is tender, about 5 minutes. Add a generous pinch of salt and the garlic and cook, stirring, until the garlic is fragrant, about 1 minute. Add the rice, stock, parsley leaves and bouquet garni, and bring to a boil. Add the lettuce and salt to taste, reduce the heat, cover and simmer over low heat for 30 minutes. The tough ribs of the lettuce leaves should be thoroughly tender. Using an immersion blender or a regular blender (working in batches and covering the blender with a kitchen towel to prevent the hot soup from splashing), blend the soup until smooth. If using a regular blender, return the soup to the heat. Add lots of freshly ground pepper, taste and adjust salt. Heat through and serve, garnishing each bowl with chopped fresh parsley or chives and freshly grated Parmesan.