spring lettuce and mint soup √
Serves 4 to 6.
Note: “Use tender, delicate lettuce leaves, such as Boston, plus watercress or sorrel for their peppery bite,” writes Beth Dooley in “Minnesota’s Bounty.”
• 2 medium heads Boston lettuce
• 1 small bunch watercress or sorrel, stemmed
• 3 to 4 c. vegetable stock
• 1 to 2 tbsp. unsalted butter or extra-virgin olive oil
• Squirt of fresh lemon juice or orange juice
• Grating of fresh nutmeg
• Salt and freshly ground pepper
Shred lettuce and watercress (or sorrel). Place greens and vegetable stock in a saucepan set over low heat and simmer, covered, until very soft, about 30 minutes. Use an immersion blender to purée the soup, or purée it in a blender in batches, adding butter (or olive oil), lemon juice (or orange juice), nutmeg, and salt and pepper to taste. Return soup to the stove to warm through. Serve piping hot, garnished with croutons.
Nutrition information per each of 6 servings:
Calories 32 Fat 2 g Sodium 78 mg Saturated fat 1 g
Carbohydrates 3 g Calcium 38 mg
Protein 1 g Cholesterol 5 mg Dietary fiber 1 g
Diabetic exchanges per serving: 1 vegetable, ½ fat.
pan-roasted asparagus √