There is a light at the end of the lettuce tunnel and it's called Lettuce Soup!
I googled "what to do with too much lettuce" and found recipes for lettuce soup. Most of them are thickened with a potato and pureed; to be served hot or cold. This seemed like a solution to...
The mountain of lettuce that remains in spite of our diligent salad eating this week. I decided I would use a sweet potato and some curry paste to give it a little twist. Try the one below or do a little on-line searching and find one you like.
Mild Curried Lettuce Soup
These are approximate measurements
8-10 cups stock (I made chicken stock from the leftover Stone Gardens chicken carcass this week)
1 or 2 sweet potatoes
5 scallions - chopped
2-3 T mild curry paste (or more, to taste)
20 cups loosly packed lettuce -roughly chopped
Salt and pepper to taste
Garnishes
Flavored oil (hazelnut, pistachio or even just olive oil)
Lime juice and lime zest
Plain yogurt or sour cream
Salted cashews
Initially salt stock to taste and bring to simmer w/ cut up peeled potatoes and curry paste. Simmer until potaotes are soft. Add in the lettuce and scallions - you will have to push it down a bit before it reduces.
Simmer for about 10-15 minutes - until the lettuce is well softened but hasn't quite lost all it color. Puree with an immersion blender or in batches in a blender or food processor. Season with additional salt and pepper, to taste. Garnish as desired. With more time than I have on a week night, I can see adding roasted garlic, etc. or a different blend of spices. The soup has a lovely, fresh taste, very light.
