On Sun, 30 May 2004 17:56:04 +0200, "JennyC" wrote:


"Gwenhyffar Milgi" wrote

Sigh. Now I have loads and loads of lettuce, and no spinach, which I
really really like.

Heres a recipe that should gte rid of some of them :~)


Braised Lettuce Soup.

Blanch twenty young lettuces; let them cool, and squeeze
out the water ; divide each in two without entirely separating,
season them slightly with pepper and salt ; fold them up
again, and arrange them in a stew-pan containing a ladleful of
veal stock (No.2) and one of beef broth (No.1), a small bunch of
parsley, with a clove, a piece of bay-leaf and thyme, an onion,
and a small carrot ; cover them with a sheet of buttered
paper, and let them boil gently for ·two hours ; drain them on
a napkin ; trim them neatly ; cut each in t-vo, and place
them in the tureen with small crusts prepared as usual.
When serving, pour in the broth, to which add the liquor
from the lettuces ; but the bunch of herbs boiled with them-
should afford no high degree of flavour.

enough lettuce for about 20 pans of BBC lettuce soup?

Ingredients

2 slices parma ham, sliced
2 tbsp olive oil
1 clove garlic, chopped
290ml/½ pint chicken stock
1 little gem lettuce, sliced
150ml/5fl oz double cream
splash of Tobasco sauce


Method

1. Fry the parma ham in the oil for two minutes.
2. Add all the other ingredients and simmer for 2-3 minutes.
3. Blend in a food processor.
4. Pour into a bowl and serve.

More ways of using lettuce here ...
http://www.bbc.co.uk/apps/ifl/food/s...size=15&Id=226

http://www.artshost.net/garden2/recipes/lettuce.html

Of course what is really required is a recipe for slug stuffed with
spinach in lettuce soup