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Lettuce soup.

Lettuce soup.

 This time I’m so late for the usual recipe exchange with my Bloggalline friends.

This month I’m paired with L’angolo cottura di Roby, it’s filled with many tasty things, I left my heart and my eyes on some baking recipes but, as we’re still dieting hard, I decided to make a pureed soup.

Deadline is on 7th, only today I managed to make this soup: not a recipe matter as this is quick and fast but spring brought us some illness; Lorenzo, after Easter, suffered of flu and stomachache with high temperatures.

He’s very tired and he needs some extra snuggles.

I’m also working on six recipes about a special ingredient, each recipe needs three different photos from ingredients to the finished dish and it’s a lot of work as you need to have ripe ingredients so you must buy, shoot, prepare, shoot, create dish, shoot.

Of course deadline is already expired (not my fault, I have to say it as I’m really accurate and punctual).

I’m thinking I must stop bragging on this blog about how I’m always on a rush: I think you’ve learned it quite well!

While I’m thinking about this editorial policy here you are the recipe.

Print Recipe
Lettuce soup.
Servings
3
Ingredients
Servings
3
Ingredients
Instructions
  1. Slice leek in thin slices and sautee it with oil or butter for few minutes then add chopped lettuce, cook 5 more minutes then add water or broth.
  2. Cook for about 20 minutes, pay attention not to let evaporate too much liquid, add some if needed.
  3. Blend soup with a minipimer, add salt and pepper to taste (or chili if you like), serve it with a yogurt or cream cheese quenelle and chopped chives.

Lettuce soup.

 

 

 

 

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