Lettuce Soup

Name: Lettuce Soup
Yield: Makes about 6 Servings
Ingredients: ½ cup long-grain rice, preferably basmati; garlic toast (see box); 5 cups chicken or vegetable broth; 5 cups chicken or vegetable broth; grated Parmesan cheese; toasted slices of French bread; ½ outermost leaves from 2 heads of romaine, escarole, or chicory, or leaves from 1 whole head of either, 1 pound leaves; ½ outermost leaves from 2 heads of romaine, escarole, or chicory, or leaves from 1 whole head of either, 1 pound leaves; 1 medium-size onion, finely chopped 6 garlic cloves, finely chopped; 1 medium-size onion, finely chopped 6 garlic cloves, finely chopped; 1 teaspoon finely chopped fresh marjoram or ½ teaspoon dried oregano or marjoram; 1 teaspoon finely chopped fresh marjoram or ½ teaspoon dried oregano or marjoram; 2 tablespoons olive oil; 1 teaspoon finely chopped fresh marjoram or ½ teaspoon dried oregano or marjoram

Preparation info

Makes about
6
Servings

Difficulty
Easy

Appears in

Splendid Soups

By James Peterson

Published 2000

About

This recipe is a quick thrown-together soup with lettuce leaves, a little rice, some garlic, and some good olive oil. Feel free to elaborate according to what you have around or how much energy you have. I sometimes throw in cooked beans, chopped tomatoes, chopped and stewed zucchini, even artichoke hearts. You might also want to play around with a little saffron.

Ingredients

Soup
Vegetarian

Ingredients

Method