Lettuce Vichyssoise
My first sipping of a lettuce veloute, was in New York, a few weeks ago. I was taken aback by it. I never thought mushy lettuce could blossom in a soup. It was velvety smooth with a mild taste of salad. Strange but it worked sooo well. So, as soon as I got home, I ventured into the kitchen in an effort to re-create something similar. With the weather finally nearing pleasant temperatures, I levitated towards something chilled, and as rocket is one of my favorite leaves, I felt compelled to include it.
I followed the basic rules for making a soup; first I sauteed the aromatics like onions, garlic and then added a potato for texture and body. I boiled it all in a fresh vegetable stock before finally adding the lettuce, rocket and tarragon, of course! The rocket adds a lovely peppery undertone while I find tarragon to be a beautiful accompaniment to potatoes and salads. As you know, lettuce and rocket are rather fragile and wilt easily. I thought adding them at the end will help retain their flavor. Since this is going to be a chilled soup, I chose olive oil over butter, as butter solidifies at room temperature.
Another good thing to note in these credit crunch times, lettuce soup is an extremely affordable delicacy. Eat your heart out! Best of all, it’s a great make ahead recipe, just take it out of the fridge and give it a quick whiz with a hand blender before serving.
Lettuce Vichyssoise
Serves 4
Prep Time: 10 mn
Cook Time: 25 mn
- 30ml olive oil
- 1 potato, diced
- 1 onion, finely chopped
- 3 garlic cloves, finely chopped
- 1 bay leaf
- 500 ml fresh or good quality vegetable stock
- 280g lettuce (baby gem)
- 25g rocket leaves
- 10g tarragon, finely chopped
In a deep, heavy bottomed pan, heat the olive oil and sautee the onions for 2-3 minutes or till translucent
Add the garlic and saute together for another 2 minutes
now add the potatoes and cook for a further 2 minutes
Pour in the broth and throw in a bay leaf. Bring it to a boil and then let simmer for 20 minutes
or till potatoes are soft
then add lettuce
and rocket leaves
and let it cook, covered for a further 10 minutes
remove the bay leaf and then puree
add a dollop of creme fraiche
Give it a final whiz… let it sit to cool for about 1 hour before placing it in the fridge. It will need
2-3 hours of chilling.
i just ate but this is so appetizing it made me eat again
Hi, courteous posts there
express’s for the gripping word
This looks so refreshing and yummy.
I enjoy your site and will be back.
Thanks.
I didn’t think I’d be interested in a lettuce soup either, but this looks quite appetizing and hearty (I might prefer it hot, though
I love the beautiful color.
It’s fantasic for those hot summer days
Just beautiful! And I find it amazing that something so inexpensive can be so elegant. I love this kind of soup and must start making cold soups.
your soup looks so elegant. i’ve had lettuce in soups but not pureed like how you did it… hmnn. i’m so intrigued. the combo of lettuce-arugula and tarragon sounds like a winner.
i was soo craving soup the other day! the tradewinds have left maui its a perfect time for cold soup. yuuuuuuuuuuuuuuum!