Lettuce and Green Garlic Soup
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon extra virgin olive oil
- 1medium onion, chopped
- 1bulb green garlic, stalks and papery layers removed, roughly chopped
- ½cup rice
- 7cups chicken or vegetable stock
- ½cup parsley leaves
- A bouquet garni made with a bay leaf and a few sprigs each parsley and thyme, tied together
- Salt to taste
- ¾pound lettuce leaves, washed and coarsely chopped (8 cups)
- A generous amount of freshly ground pepper
- 2tablespoons chopped flat-leaf parsley or chives for garnish
- Freshly grated Parmesan for garnish
Nutritional analysis per serving (4 servings)
323 calories; 9 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 46 grams carbohydrates; 3 grams dietary fiber; 10 grams sugars; 15 grams protein; 1482 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Advance preparation: You can make this a day ahead, but you will probably want to thin it out a bit when you reheat it.
Private Notes
Comments
A friend who made this soup came up a bit short on lettuce, and used a cup or two of chopped Swiss chard to make up the difference. The result was wonderful.
But the cook warned: If you do substitute, for a part of the lettuce, a darker and coarser green, cut out the midrib entirely. Same for kale.
Green garlic gives such a fresh springlike taste. Could plain mature garlic work?
Yes, but you get a heavier tasting soup that evokes Fall instead.
With two bulbs of green garlic instead of one and plenty of black pepper, this was delectable. Arborio rice made it extra creamy, and a few slices of garlic bread on the side made for a complete and very satisfying supper.
I used mature garlic - quite a bit of it, omitted the rice due to dietary restrictions but the soup was still velvety and delicious
The recipe calls for rice – is it cooked or raw rice? Does in cook in the 30 minute simmer?
I added my left over anchovy toast instead of rice...wow. It’s very good.
I varied the recipe: I used two leeks instead of the onion I used three green garlic, first of the season (I don't know what green garlic is like in NY but in CA new green garlic are the size and shape of scallions - not bulbs - and you use about half). I used less lettuce than the recipe calls for because I wanted the taste of leek and garlic to come through. The soup was nice and creamy, not very thick. I added a little Muscatel vinegar until it tasted right to me.
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