Lettuce Soup With Radish Salsa |
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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 4 |
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This tastes much better than it sounds. I've been on a diet for about 2 months, and find that this soup satisfies me when I get cravings for forbidden snacks! It originally appeared in Paulette Mitchell's A Beautiful Bowl of Soup cookbook, and was reprinted in a local periodical. Ingredients:
4 cups butter lettuce leaves, torn |
2 cups baby spinach leaves, steamed and torn |
1 cup fresh flat-leaf parsley sprig |
1 large shallot, coarsely chopped (do not use dehydrated here) |
3/4 cup plain yogurt |
2 tablespoons fresh lemon juice |
2 cups prepared vegetable stock (i use vegan, organic stock) |
salt |
fresh ground pepper |
1 tablespoon extra virgin olive oil |
1 tablespoon red wine vinegar |
1/2 teaspoon sugar |
1/8 teaspoon mustard powder |
1/2 cup red radish, cut into 1- x 1/8-inch matchstick strips |
1/4 cup seeded cucumber, cut into 1- x-1/8 inch matchstick strips |
Directions:
1. Puree all soup ingredients, except salt and pepper, in a blender until smooth. Season to taste.
2. Refrigerate in a covered container until chilled, at least 3 hours, before serving. Taste and adjust seasoning before serving.
3. Meanwhile, to make the salsa, whisk together olive oil, vinegar, sugar, mustard powder, salt, and pepper in a small bowl. Stir in the radish and cucumber strips. Refrigerate in a covered container.
4. Serve soup in shallow bowls with a mound of the salsa spooned atop each serving.
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