lunedì 10 luglio 2017

(Cold) Creamy lettuce and fresh onion soup

A perfect refreshing light lunch on a summer day!
This lovely soup is a four-season food, it can be served both hot and cold. This summer try it cold, I guarantee  there's nothing more welcoming than a bowl of this chilled soup to beat the heat and stay hydrated.


  • 3 heads of romaine lettuce (washed and cut into thin strips)
  • 3 fresh onions or young onions (chopped)
  • 2 cups of homemade vegetable stock
  • 2 tbsp homemade whole wheat breadcrumbs
  • 3 tbsp extra virgin olive oil
  • freshly ground pepper
  • freshly grated nutmeg
  • salt


1. Heat up the olive oil in a large saucepot. Add the onions and cook for a few minutes until tender.

2. Add the lettuce and the stock. Bring to the boil and simmer for 15 minutes over medium heat. Remove from heat and let it cool.

3. Take out the lettuce with a skimmer and put it into blender or food processor. Reserve 2-3 tablespoons for garnish. Process until it becomes a smooth pure.

4. Place the cooking liquid over the heat again. Add the whole wheat breadcrumbs and simmer over medium heat, stirring frequently, for 3-4 minutes. Add the pureed lettuce mixture and stir gently to combine.

5. Season with salt, pepper and nutmeg and simmer for a few more minutes.

6. Drizzle each searvings with a little extra virgin olive oil and garnish with the reserved lettuce.
Serve with toasted wholewheat or multigrain bread. 

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