{"id":1743,"date":"2021-10-25T14:16:41","date_gmt":"2021-10-25T14:16:41","guid":{"rendered":"https:\/\/babylonmicrofarms.com\/?p=1743"},"modified":"2021-11-23T20:05:00","modified_gmt":"2021-11-23T20:05:00","slug":"fall-lettuce-soup","status":"publish","type":"post","link":"https:\/\/babylonmicrofarms.com\/fall-lettuce-soup\/","title":{"rendered":"Fall Harvest Lettuce soup"},"content":{"rendered":"\n\n[et_pb_section fb_built=&#8221;1&#8243; _builder_version=&#8221;4.9.7&#8243; custom_padding=&#8221;0px||||false|false&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_row _builder_version=&#8221;4.9.7&#8243; _module_preset=&#8221;default&#8221; width_tablet=&#8221;&#8221; width_phone=&#8221;100%&#8221; width_last_edited=&#8221;on|phone&#8221; custom_padding=&#8221;0px||0px||false|false&#8221; border_color_bottom=&#8221;#79AE93&#8243; global_colors_info=&#8221;{}&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;4.9.7&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_image src=&#8221;https:\/\/babylonmicrofarms.com\/wp-content\/uploads\/2021\/10\/lettuce_soup_89522_16x9.jpg&#8221; title_text=&#8221;Harvest Lettuce Soup&#8221; _builder_version=&#8221;4.11.4&#8243; _module_preset=&#8221;default&#8221; hover_enabled=&#8221;0&#8243; global_colors_info=&#8221;{}&#8221; sticky_enabled=&#8221;0&#8243;][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=&#8221;4.9.7&#8243; _module_preset=&#8221;default&#8221; width_tablet=&#8221;&#8221; width_phone=&#8221;100%&#8221; width_last_edited=&#8221;on|phone&#8221; custom_padding=&#8221;||0px||false|false&#8221; border_width_bottom=&#8221;1px&#8221; border_color_bottom=&#8221;#79AE93&#8243; global_colors_info=&#8221;{}&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;4.9.7&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_text _builder_version=&#8221;4.11.4&#8243; _module_preset=&#8221;default&#8221; header_2_font_size=&#8221;21px&#8221; hover_enabled=&#8221;0&#8243; global_colors_info=&#8221;{}&#8221; sticky_enabled=&#8221;0&#8243;]<h2>Fall Harvest Lettuce Soup<\/h2>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=&#8221;1_2,1_2&#8243; use_custom_gutter=&#8221;on&#8221; gutter_width=&#8221;1&#8243; custom_padding_last_edited=&#8221;on|tablet&#8221; _builder_version=&#8221;4.9.7&#8243; _module_preset=&#8221;default&#8221; width_tablet=&#8221;&#8221; width_phone=&#8221;100%&#8221; width_last_edited=&#8221;on|phone&#8221; custom_padding=&#8221;||0px||false|false&#8221; custom_padding_tablet=&#8221;15px||0px||false|false&#8221; custom_padding_phone=&#8221;&#8221; border_color_bottom=&#8221;#79AE93&#8243; global_colors_info=&#8221;{}&#8221;][et_pb_column type=&#8221;1_2&#8243; _builder_version=&#8221;4.9.7&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_text _builder_version=&#8221;4.11.4&#8243; _module_preset=&#8221;default&#8221; hover_enabled=&#8221;0&#8243; global_colors_info=&#8221;{}&#8221; sticky_enabled=&#8221;0&#8243;]<p><strong>COURTESY OF BBC<br \/><\/strong><a class=\"chef__link\" href=\"https:\/\/www.bbc.co.uk\/food\/chefs\/justine_pattison\">Justine Pattison<\/a><\/p>[\/et_pb_text][\/et_pb_column][et_pb_column type=&#8221;1_2&#8243; _builder_version=&#8221;4.9.7&#8243; _module_preset=&#8221;default&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_text _builder_version=&#8221;4.11.4&#8243; _module_preset=&#8221;default&#8221; hover_enabled=&#8221;0&#8243; global_colors_info=&#8221;{}&#8221; sticky_enabled=&#8221;0&#8243;]<p><strong>YIELD<\/strong><br \/>4 Servings<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=&#8221;4.9.7&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221; width_tablet=&#8221;&#8221; width_phone=&#8221;100%&#8221; width_last_edited=&#8221;on|phone&#8221; global_colors_info=&#8221;{}&#8221;][et_pb_column type=&#8221;4_4&#8243; _builder_version=&#8221;3.25&#8243; custom_padding=&#8221;|||&#8221; global_colors_info=&#8221;{}&#8221; custom_padding__hover=&#8221;|||&#8221;][et_pb_text _builder_version=&#8221;4.11.4&#8243; background_size=&#8221;initial&#8221; background_position=&#8221;top_left&#8221; background_repeat=&#8221;repeat&#8221; hover_enabled=&#8221;0&#8243; global_colors_info=&#8221;{}&#8221; sticky_enabled=&#8221;0&#8243;]<p><strong><span>Lettuce soup is a fantastic way to use up lettuce \u2013 or any other salad leaves \u2013 that might otherwise be wasted. Lovely served hot and equally good chilled for a light summery meal.<\/span><\/p>\n<p>INGREDIENTS<\/strong><\/p>\n<ul>\n<li>2 tbsp oil (any cooking oil will do)<\/li>\n<li>1 onion, finely chopped<\/li>\n<li>250g\/9oz lettuce leaves, trimmed, washed and thickly sliced<\/li>\n<li>400g\/14oz potatoes, peeled and cut into roughly 2cm\/\u00bein chunks<\/li>\n<li>800ml\/1\u2153 pint chicken or vegetable stock, made with 1 stock cube<\/li>\n<li>salt and freshly ground black pepper<\/li>\n<\/ul>\n<p><strong>ADD-ONS<\/strong><\/p>\n<ul>\n<li>2\u20133 tbsp single or\u00a0<a href=\"https:\/\/www.bbc.co.uk\/food\/double_cream\">double cream<\/a><\/li>\n<li>freshly chopped chives,\u00a0<a href=\"https:\/\/www.bbc.co.uk\/food\/parsley\">parsley<\/a>\u00a0or dill<\/li>\n<\/ul>\n<p><strong>INSTRUCTIONS<\/strong><\/p>\n<ol>\n<li>Heat the oil in a large saucepan and gently fry the onion for 5\u20136 minutes, or until softened and beginning to brown, stirring regularly.\u00a0<\/li>\n<li>Add the lettuce and potatoes and cook for 1 minute, stirring constantly.\u00a0<\/li>\n<li>Add the stock and bring to a gentle simmer. Cover loosely with a lid and cook for 10\u201312 minutes, or until the potatoes are very tender, stirring occasionally.\u00a0<\/li>\n<li>Remove the pan from the heat and blitz using a stick blender until smooth. If the soup is a little thick, add a splash of just-boiled water. Season to taste with plenty of salt and pepper.\u00a0<\/li>\n<li>Ladle into warmed bowls and, if you like, top with swirls of cream and chopped herbs.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p><strong>RECIPE TIPS<\/strong><\/p>\n<p style=\"padding-left: 40px;\">You can use any salad leaves you like. Remove any old or damaged leaves and wash well before cooking. Romaine, Little Gem, iceberg, round lettuce, or bags of mixed leaves all work well. You can also use watercress, spinach and pak or bok choi.<\/p>\n<p style=\"padding-left: 40px;\">For a creamier tasting soup, stir in 100ml\/3\u00bdfl oz milk just before the end of the cooking time.<\/p>\n<p style=\"padding-left: 40px;\">If you don\u2019t have a stick blender, leave the soup to cool for a few minutes before blending in a food processor or upright blender.<\/p>\n<p style=\"padding-left: 40px;\">To serve chilled, leave the blended soup until cold, then cover and chill in the fridge for 3\u20134 hours or overnight.<\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]\n\n","protected":false},"excerpt":{"rendered":"<p>Lettuce soup is a fantastic way to use up lettuce \u2013 or any other salad leaves \u2013 that might otherwise be wasted. Lovely served hot and equally good chilled for a light summery meal.<\/p>\n","protected":false},"author":9,"featured_media":1753,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"<p>Courtesy of Chef David Booth \u2014 Goochland Tech<\/p>\nYield:  6 servings\n\n8 oz. smoked bacon slices, cut into \u00bc-inch-wide strips\n3 slices pumpernickel bread, crusts removed, cut into \u00bc-inch dice, (1 cup)\n1 Tablespoon sherry vinegar\n\u00bd teaspoon Dijon mustard\n3 Tablespoons extra-virgin olive oil\n1 Granny Smith or other tart apple\n1 \u00bd cup butter lettuce\n1 \u00bd cup \u201cRed Acre\u201d Cabbage Leaves\n\u00bc cup dried cranberries\n2 ounces crumbled Gorgonzola\n\nCook bacon in a 12-inch heavy skillet over moderate heat, stirring, until crisp, about 5 minutes.  Transfer with a slotted spoon to paper towels to drain, then add pumpernickel to the fat in the skillet and cook over moderate heat, stirring, until crisp, about 4 minutes.  Transfer with a slotted spoon to paper towels to drain and season with salt and pepper.\nWhisk together the vinegar and mustard.  Add oil in a slow stream, whisking until emulsified, then season with salt and pepper.\nHalve apple lengthwise and core.  Cut apple halves crosswise into \u00bc-inch-thick slices.\nToss lettuce with cranberries, apple, croutons, half of the bacon, and dressing.  Divide salad among plates, the garnish with Gorgonzola and remaining bacon.\n\n\n\n<!-- wp:paragraph -->\n<p><\/p>\n<!-- \/wp:paragraph -->","_et_gb_content_width":"","content-type":"","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[24],"tags":[18,29],"class_list":["post-1743","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-food-for-seniors","tag-recipe"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.0 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Fall Harvest Lettuce Soup Recipe | Babylon Micro-Farms<\/title>\n<meta name=\"description\" content=\"Use up your leftover lettuce (or other greens!) with this lovely recipe for hot or chilled Fall Harvest Lettuce Soup from Justine Pattison.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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