Growing at the Speed of Life - A Year in the Life of My First Kitchen Garden

CREAM OF LETTUCE SOUP

This may sound strange, but it’s a terrific way to
use good lettuce before it bolts and goes bitter.
SERVES 4

4 slices rye bread
1 pound romaine lettuce
1 teaspoon nonaromatic olive oil
1½ cups finely sliced onion
2 garlic cloves, bashed and chopped
2 cups low-sodium vegetable stock
(see page 288)
2 cups 1% milk
½ teaspoon salt
¼ teaspoon white pepper
½ teaspoon dried dill plus more for garnish
2 tablespoons cornstarch mixed with
4 tablespoons 1% milk (slurry)
1 tablespoon low-fat plain yogurt

Preheat the oven to 350ºF.
Remove the crusts from the bread and set
aside for another use. Cut the bread into 1-inch
squares. Bake on an ungreased cookie sheet in
one layer 10 minutes, until just browned and
crisp. Wash the lettuce leaves, discarding the
core. Place in a large saucepan, cover, and cook
over medium heat 6 minutes. Uncover the pan
and stir the lettuce to make sure it is all wilted,
and cook for 2 minutes more if need be. Place
the cooked lettuce in a blender container and
set aside.
Reheat the saucepan over medium-high and
add the oil. Sauté the onions for 2 minutes or
until they begin to wilt, add the garlic, and con­

tinue cooking until soft. Add the onion mix­

ture to the lettuce, and whiz for 2 minutes or

until very smooth. If you need a little liquid,

add ¼ cup of the stock.

While the vegetables are being pureed,

pour the stock and milk into the saucepan over

medium-low. When the lettuce and onions are

perfectly smooth, stir into the warm liquid.

Add the salt, white pepper, and dill. Cover and

simmer 7 minutes. Stir in the slurry and heat to

thicken.

Serve in warm soup bowls with a dollop of

yogurt and a scattering of dill. Pass the croutons.

Per serving : 211 calories, 3 g fat, 1 g saturated fat (4%

calories from saturated fat), 38 g carbohydrate, 11 g

protein, 4 g dietary fiber, 300 mg sodium. Exchanges:

1 Starch, 2 Vegetable, ½ Fat-free Milk, ½ Fat

MESCLUN SALAD



WITH FRUIT

Mesclun is also called spring mix. It is best as­

sembled from a variety of lettuce from your

own garden or from a farmers market and

eaten on the day it’s purchased.

SERVES 6

For the Dressing

½ teaspoon arrowroot

¼ cup dry white wine*

¼ cup freshly squeezed orange juice

1 teaspoon rice vinegar

178 • GROWING AT THE SPEED OF LIFE