Lettuce has a bad press. It is often described as Rabbit food, and possibly rightly so. It's not surprising that people don't really care for it, as it generally arrives limp and swamped in some ghastly acidic dressing. It doesn't make itself loved.
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Back in France, Lettuce is often used in soup, and takes on an enticing flavour once cooked; not unlike Apricots, certain Tomatoes, and Mushrooms that all improve with cooking. These days I see that double packs of freshly cut Romaine Lettuces are sold in almost every store.
It's these Romaine Lettuces that work best in soup. Cut in half lengthways and simmered in a good broth, they take on not only a pleasant texture, but also a haunting flavour that lingers. A splash of Soy Sauce goes well if required.
As Autumn digs-in its heels, we have abandoned our lunchtime salads, and soup has become our lunch of preference. It will remain so until Spring.
So, if you've got a Lettuce hanging around at the back of your cupboard or fridge, try it in your soup. You might be surprised. I now buy mine exclusively for soups.
I love your expression: "As Autumn digs-in its heels". Must say that I have never had lettuce in soup. I will certainly give it a try some time. Those Romaine lettuces seem to last a long time in the fridge don't they?
ReplyDeleteThey're very good value. Try them cooked; every Frenchwoman can't be wrong. I forgot the mention that they also fry them, like Pak Choi, as a vegetable.
DeleteLettuce can actually be more enticing with a dash of squeezed Lemon juice on it. Although I do prefer the more healthy cancer fighting Baby Spinach leaves on my salads. It's rich in vitamim K and Magnesium...and good for the bones.
ReplyDeleteAnything green is good for you, and usually the darker the better. I don't think there's anything green that I don't like (apart from those green bits of Angelica they used to put in cakes; YUK).
DeleteRomaine is called Cos here in Australia and it's my favourite lettuce. I've never used it in soup and in my salads it certainly isn't limp and drowned in dressing. I use very little dressing, preferring instead to taste the flavours of what I put in the salad mix.
ReplyDeleteIt was always known as Cos here too, I don't know why, or when, they changed it.
DeleteWe have quite a few recipes which use lettuce boiled with meat or rice. And it's definitely called Cos lettuce of course, named after your favourite Greek island. Wherever cabbage, spinach or greens are used lettuce can be substituted . I didn't know the french housewife used it like this too. But the french are sophisticated cooks and know how to turn anything into a delight. As we have seen from your two gourmet friends in those videos
ReplyDeleteThey are also very economic cooks, so nothing goes to waste. I can remember being quite shocked when I first saw rolled-up bundles of Pig skin in soups. If there is flavour in there, they'll use it.
DeleteThat looks delicious. A beef broth and tomato with the lettuce?
ReplyDeleteI think it started life as Chicken stock. There were baby Toms, Cauliflower, and new Potatoes in there as well. It was VERY GOOD.
DeleteThank you for giving me an idea of what to do with that extra Romaine. I only ever need one and, as you say, they come in pairs.
ReplyDeleteI shall be making the above soup with one today.
DeleteI would love it but "him indoors" hates anything green.
ReplyDeleteHe obviously weren't brung up proper!
DeleteThat's the next thing I'm going to try. I have never cooked lettuce.
ReplyDeleteI think most people would never have had them cooked.
DeleteI love lettuce, hot or cold. As well as Romaine, Little Gem lettuce works well cooked XXXX
ReplyDeleteLittle Gem are almost Mini-Romaines. The same flavour and texture. Great fried.
DeleteI won't mention the war in Australia between lovers of iceberg lettuce and lovers of other lettuce varieties. For the record, I like all lettuce, especially iceberg.
ReplyDeleteThe next time I make soup
ReplyDeleteGo for it!
DeleteTo be honest that soup plateful does not look too good, it might be the colour or the flaccid Cos.
ReplyDeleteWell, it did taste very good. I once posted a photo of a Risotto that looked like Dog Vomit, but again it did taste wonderful.
DeleteWhen I arrived in this country the English knew nothing about salad. It's a long time ago, so things have improved.
ReplyDeleteOh my gosh, give me a Nicoise, a Greek one, anything, I'll eat till I burst. There was that memorable moment - I think it was Florida, and Americans really don't know about portion control, when I was in seventh heaven. I ordered a salad. It arrived in a large glass bowl, and I mean large. As in huge. The equivalent of a Magnon. I ate the lot. The table fell silent. "You must have been a rabbit in a previous life" one of guests round the table said. Indeed. I'd have eaten Peter Rabbit under Mr McGregor's garden.
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PS Cooking lettuce? Sacrilege. Try cabbage.
Cooked Lettuce is excellent. Both the flavour and the texture change completely.
DeleteYour soup looks especially good on a Fall day. I have a similar soup right now and mine is using up kale. I'll definitely try the Romaine. Thanks for the tip.
ReplyDeleteWe had exactly the same at lunchtime today. Tomorow will be ramen with beansprouts, and then a vermicelli soup on Wednesday. All using the same Chicken stock.
DeleteMight try this Cro as I have 2 Little gems and intend to use one tomorrow in rolls with ham, cheese, crispy bacon and tiny tomatoes. Nothing ventured and all that.
ReplyDeleteAbsolutely. Try everything at least once.
DeleteDo you make your own chicken stock or is that soup one a store bought variety?
ReplyDeleteIt's my own, made with the remains of a roast Chicken. Occasionally I chuck-in half a stock cube for good luck.
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