When I initially thought about the combination of the colour green and food, I couldn't think of anything - don't ask me why I couldn't think of anything considering the vast amount of vegetables that are green. Vegetables I love and eat daily!!
I have no answer for my initial stupidity, but I did come out on top in the end with something I've never made before. I spotted this recipe when I was cooking last fortnight's theme for Roast. I bought Sophie Dahl's cookbook quite a while ago after watching a couple of episodes of her TV cooking show. I'm not usually one to buy cookbooks devised by celebrities, however I actually fell in love with her show. I found her surprisingly personable, and reading her cookbook you get a further insight, through her stories, into the interesting life she's lived to date.
So for Green theme and to welcome in Spring, here is my contribution:
Teddy's Lettuce Soup
Cookbook: Miss Dahl's Voluptuous Delights Author: Sophie Dahl
2 full lettuces | 2 cups of chicken or vegetable stock | 1 cup of frozen peas | 2 cups milk | 1 pinch of freshly grated nutmeg | salt and pepper | Creme fraiche or a pat of butter, to serve
- Cut lettuces into thin ribbons after giving them a thorough wash and discarding any tough leaves. Put the lettuces in a pan with the stock and simmer until the greens are soft.
- Add the peas and cook for a further 4 minutes. Take off the heat,cool for a minute then puree.
- Return to the pan and on a low heat, gradually add the milk - less for a thicker soup, more for a lighter summery soup. Add the nutmeg and seasoning to taste.
- Serve with the creme fraiche or a pat of butter.
~ ~ ~
Teddy is Sophie's mum Tessa who has apparently been called Teddy since she was a little girl and was trained at the French Culinary Institute.
Surprisingly, I loved this soup. I say surprisingly because who would have thought that boiled lettuce would taste any good?? I sure didn't yet it had loads of flavour, very fresh and light, and I felt like was eating Spring itself.
To view my fellow challengers, click here