I SERVED THIS GARDEN-FRESH SOUP for the first-course at a small dinner party last Saturday. The soup was a big hit. I know it was a big hit, because my partner Will and our guests Robert and David all asked for seconds. And then they asked for thirds.
Folks, can we all agree that when a dinner guest asks for thirds, he or she is not merely being polite?
Good. I'm glad we've settled this little issue.
Here's the recipe for this lettucy, basily, lemony brew that I hope you will make for your next summertime dinner party:
To start, peel a couple of russet potatoes, and then cut them into smallish chunks. Small chunks cook faster that big chunks.
Then smash and peel 2 large (or 3 medium) cloves of garlic.
Put the potatoes and the garlic in a purple pot...
And cover them with 1 quart of unsalted chicken (or vegetable) stock.
Meanwhile, run out to your garden (or to your farmers market or supermarket), and grab each of the following:
One head of romaine lettuce...
Some basil (40-50 big leaves will do)...
And 6 sprigs of flat-leaved parsley. Remove the leaves and discard the stems.
Clean the lettuce, peel off the leaves, and add them to the simmering stock. Push them down with a spoon to insure they wilt.
This is what wilted romaine leaves look like.
Add the basil and let it wilt.
Finally, throw the parsley leaves into the pot and let them wilt.
Off heat, cool the brew down by adding another cup of chicken (or vegetable) stock.
Now dig out your purple stick blender (or your food processor or regular electric blender)...
And puree the brew!
Then stir in some salt and pepper...
And the juice of 1 lemon.
Yes, that's the correct way to use a lemon-squeezing gadget. You place the lemon half flesh-side down. I learned this the hard way.
If the soup is too thick for your liking, just thin it out with a little more stock or some heavy cream.
You can serve the soup hot or warm, but in summertime, you'll find it is at its gastronomical best when served cold from the fridge.
Garnish each serving with a dollop of creme fraiche, a few thin strips of basil, and, if you feel up to it, a pinch of lemon zest.
True Confession: I forgot to garnish the servings at last week's dinner party. No one seemed to care.
And why didn't they care?
Because the soup is utterly delicious as is! I served mine along with a crusty baguette, and plentiful goblets of cold Pinot Grigio.
And here's a copy-and-paste version of the above recipe:
Lettuce and Basil Soup
Kevin Lee Jacobs (www.kevinleejacobs.com)
2 large russet potatoes (about 2 pounds), peeled and cut into medium-small chunks
2 large (or 3 medium) cloves of garlic, smashed and peeled
5 cups unsalted chicken (or vegetable) stock
1 head romaine lettuce, the leaves separated and rinsed
40-50 large basil leaves
6 sprigs of flat-leaved parsley, the leaves removed (discard stems)
1/2 teaspoon kosher salt, and 5 grinds of black pepper
The juice of 1 lemon
Optional: 1/4 cup heavy cream, and creme fraiche and thin strips of basil and/or lemon zest for garnish
Special Equipment: a 4-5 quart pot with a lid; a stick blender or a food processor or regular blender for pureeing the soup
1. Put the potato and the garlic in the pot, and cover with the 4 cups of chicken (or vegetable) stock. Cover the pot, and simmer until the potatoes are perfectly tender -- about 30 minutes.
2. Add the lettuce to the pot, pushing it down into the liquid to insure the leaves wilt. Add the basil and parsley leaves, and stir them around until they wilt. Remove the pot from the heat.
3. Pour the remaining stock into the pot. Puree until smooth.
4. Stir in the salt, pepper, lemon juice, and the optional cream. Then chill the soup for several hours or overnight.
To serve, garnish each serving with a dollop of creme fraiche. For further decoration, you can add thin strips of basil and/or lemon zest.
Folks, do me proud and make this soup, okay? I promise you will love it.
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