Lettuce When Used in Vegetable Soups
Ingredients
Directions
Prepare the lettuce
Wash the lettuce leaves well to keep them green.
Cut the leaves into shreds or use a cutter.
Blanch and finish
Put the cut lettuce in boiling water and cook for a few minutes.
Immerse the cooked lettuce in cold water.
Drain the lettuce and add it to the soup when ready to serve.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Green tender lettuce leaves
- Provides the main vegetable body and fresh green flavour to the soup.
The step that matters
Cooking the lettuce in boiling water for only a few minutes. Lettuce is delicate and overcooking softens its texture and dulls its green colour. A brief blanch, followed by cold water to stop the cooking, keeps the leaves bright and tender-crisp.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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