Tag Archives: lettuce

Spring Lettuce, Pea and Mint Soup

31 Mar

I see these beautiful lettuces every day and take photos of them because I love the neat and tidy rows and the way they kind of look like big green roses. Sort of…

I wanted a recipe using lettuces for something other than a salad to test their versatility. I’ve heard of lettuce soup but never tried it so I had no idea how it would taste. It seems an odd thing, to cook a lettuce but together with the peas and fresh mint it makes a really fresh springy soup perfect for this time of year when the weather really can’t make up it’s mind.

It has the lightness of a salad but with the warmth of a soup.  The spring fresh flavours are a taster of what’s just around the corner if you are suffering with the weather where you are. This soup really brightens your day, and it’s healthy too.

Cos (or Romaine) lettuce contains more beta carotene and iron than most other lettuces and peas are rich in fibre, iron & vitamin C. Add to that the fact that mint is an excellent aid to digestion and you have the perfect meal in a bowl.

 And it tastes great too…

Lettuce, Pea & Mint Soup

serves 4 – 6, vegetarian or vegan, without yoghurt swirl

  • 2 tbsp olive oil (or butter)
  • 1 leek, sliced in half lengthways, rinsed & sliced finely
  • 1 shallot, finely chopped
  • 1 clove garlic, finely chopped
  • 1 small Cos/Romaine lettuce, cored & shredded
  • 45o gr frozen peas
  • 750 ml + veg stock
  • 1 tsp salt
  • 1/2 tsp black pepper
  • a pinch of sugar
  • 3 or 4 sprigs fresh mint leaves, chopped. Keep the stalks.
  • a small handful of fresh parsley, chopped
  • creme fraiche or greek yoghurt for swirling (optional)
  • mint tops for garnish

Heat the olive oil in a large saucepan over a medium heat. Sweat leeks & shallot for 3 or 4 minutes until softened but not browned. Add the garlic and cook for another minute.  Add in the peas, lettuce, mint stalks (tied together in a knot so they are easier to fish out later), 750 ml veg stock, salt, pepper & sugar.

Bring to a boil and then simmer, uncovered for 6 -8 minutes or until the peas are tender. Take out the mint stalks, add in the parsley and mint leaves and remove from the heat.

Blend carefully with a stick blender for 2 or 3 minutes until very smooth. Add more veg stock to get required consistency if necessary, check the seasoning and reheat to serve. Serve in warmed bowls garnished with a swirl of creme fraiche and the mint tops.

If Spring is not happening where you are then bring it yourself with this bowl of soup. I’ll leave you with some more images of the beautiful Spring in Andalucia that I have taken this week while walking the dog….

Disfruta de la Naturaleza!!

Avocado “Caesar” Salad with parmesan croutons

3 Jan

Sometimes inspiration for lunch is staring you right in the face. This is what we saw growing today while walking the dog…

Rows and rows of beautiful bright green lettuces growing next to avocado trees….

Some avocados were just lying on the ground so I had to rescue one. They would rot otherwise. I bought the lettuce though. I bought some lettuce hearts or little gems as they are sometimes called. An original Caesar salad is made with Cos or Romaine lettuce. The smooth avocado is the perfect contrast in texture to the crunchy juicy lettuce and the parmesan croutons have to be big. Don’t bother with those bags of smelly centimetre cubes you can buy. Homemade croutons taste so much better…

This is my vegetarian interpretation of a Caesar dressing. It doesn’t have any anchovies in it but feel free to add a couple if you like that sort of thing. You  could also make your own mayonnaise, this is my quick, cheat version using good store-bought mayonnaise.

Avocado “Caesar” Salad with Parmesan Croutons

serves 2 vegetarian

For the croutons:

  • about 10 cm of a baguette or other rustic bread cut in to 2cm cubes
  • 2 or 3 tbsp olive oil
  • salt & pepper
  • finely grated parmesan

Heat the olive oil in a medium saucepan over a medium high heat. Throw in the bread cubes/chunks and fry until browned on all sides (about 2 or 3 minutes). Line a bowl with kitchen paper, put the cooked croutons in the bowl, sprinkle with salt, black pepper & finely grated parmesan. Shake them around a bit to coat them in parmesan and set aside. They are best served immediately but can be kept in an airtight container for a couple of  days.

For the Salad & Dressing:

  • 1/2 a large avocado
  • 2 little gems or lettuce hearts
  • some shaved parmesan
  • 3 heaped tbsp good mayonnaise
  • 1 or 2 cloves garlic, minced
  • 2 or 3 tbsp fresh lemon juice
  • 3 or 4 tbsp extra virgin olive oil
  • 2 tbsp finely grated parmesan
  • parmesan croutons (see above)

To make the dressing put the mayo, lemon juice & parmesan in a bowl and blend with a stick blender or balloon whisk. Slowly trickle in the olive oil while blending or whisking until you reach the desired consistency. I like it quite thick. Taste it and add more lemon juice/parmesan/olive oil to your taste. When you are happy with your dressing cut the core end off the lettuce hearts then cut them lengthways into quarters/wedges. scoop out the avocado and slice it lengthways. Lay the lettuce wedges on your plate and place the avocado slices in between. Drizzle a good amount of the dressing all over the letuce wedges with a spoon, top with the croutons and shave over some fresh parmesan.

Enjoy!

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