Kitchen Tip: Use old lettuce (and other greens) to make soup.
Have you ever had a bag of wilting greens, lettuce, or coleslaw that you just hate to part with, but it’s getting a little TOO old? Use any old greens to make a quick and light Cream of Vegetable soup! I actually got this tip from a friend of mine who always has more lettuce and kale from her farmshare then she knows what to do with! (Hence, she eats tons of soup made from lettuce and other greens for lunch!)
I know, lettuce in soup sounds a bit strange, but we put greens into smoothies; why can’t we put lettuce into soups, too? When you blend broth, milk, and lettuce (and other greens), the vegetables break down and blend together to make a wonderful medley of flavors! I especially love to use tons of garlic (3 cloves for a medium sauce pan), olive oil, all purpose seasoning, and a touch of white wine. Because I am trying to be health-conscious, this recipe also uses mostly milk and broth and can be made easily with almond milk or just broth. Why not use up old greens and maintain your figure while you’re at it? I am including the recipe I enjoyed yesterday (from my old greens), which included garlic, white wine, broth, milk, and only a touch of half and half. I ate a bowl of this with a piece of multi-grain toast. Mmmmm! Enjoy!
Quick and Light Cream of Vegetable Soup
1 cup of wilting lettuce
1/2 cup of wilting cole slaw
1/2 cup frozen corn
1/2 cup frozen spinach
1/4 cup white wine
4 cloves chopped garlic
1 tsp olive oil
2-3 cups broth (vegetable or chicken)
3/4 cup milk
1 tsp all purpose seasoning
cracked black pepper
optional: 2 tbsp heavy cream or half and half
In a medium saucepan, heat one teaspoon of olive oil and garlic for 2 minutes. Add your greens and corn to the pan, and let saute for 5 minutes. Add the broth and seasoning, and let boil for 5-10 minutes. Now, add your milk and half and half and stir. Using an immersion blender or food processor, lightly blend your soup. Time to eat and serve!