I haven’t yet tried this soup but am intrigued. Please let me know what you think! Thanks . . . Molly
3-4 c. lettuce leaves
2 Tbsp. flour
1 c. finely sliced leeks
6 c. veggie, chicken, or beef broth
1 c. julienned celery or fennel
salt and freshly ground pepper
1/2 c. julienned carrots
1/2 c. grated Parmesan cheese (optional)
4 Tbsp. butter or vegan equivalent
Wash lettuce and finely slice. Set aside. Saute leeks, celery or fennel, and carrots in butter until barely wilted. Stir in flour and cook for 2-3 minutes. Add broth, bring to a boil, and boil gently for 10 minutes. Add the lettuce and cook 5-8 minutes longer, or until the lettuce is tender. Season with salt and pepper. Serve with cheese on the side. Serves 4-6
options: Add 1/4 c. rice or small pasta along with the broth. Cook until quite soft, puree, and add cream or soy milk.
Adapted from The Victory Garden Cookbook by Marian Morash