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Lettuce Cream

Created by All Foods Natural, Sunday, 04 November 2007

Description

This is an interesting way to serve lettuce. Crunchy lettuces are not the best for this recipe, but you can use the outer leaves, those you don't throw into the salad.

Ingredients

At a glance

Cuisine

Ingredients

Difficulty

Course/Dish

Seasonal Eating

Special Diets

Serves

2 heads round lettuce,washed and torn into small pieces
4 cups vegetable stock, or chicken stock, homemade is best
1 medium onion, chopped
1 stalk celery, washed and chopped
1 medium red potato, peeled and diced
1/2 cup light cream
3 Tbs olive oil
salt and pepper to taste

Methods/steps

Heat up the olive oil in a pan. Add the lettuce, onion and celery; fry gently 4-5 minutes.
Add the potatoes. Stir a couple of times and add the stock. Bring to the boil, lower the heat and simmer for 20 minutes.
Process in your blender until it becomes a smooth pure. Add the cream and chill in the refrigerator until required.

Yield: 5 to 6
Preparation time: 15 minutes
Cooking time: 20 minutes

Nutrition Facts

Serving size: 1 serving

Percent daily values based on a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.


Amount Per Serving
Calories		179.20
Calories From Fat (59%)		105.90
		% Daily Value
Total Fat 11.93g		18%
Saturated Fat 3.38g		17%
Cholesterol 15.90mg		5%
Sodium 1405.69mg		59%
Potassium 466.57mg		13%
Carbohydrates 13.09g		4%
Dietary Fiber 1.33g		5%
Sugar 4.06g
Sugar Alcohols 0.00g
Net Carbohydrates 11.76g
Protein 5.64g		11%

Additional Tips

An upright blender to process the soup in the same pan works very well, as long as you are careful, remember you are working with hot liquid. Check for celery fibers; you might need to pour the soup through a sieve, before adding the cream.

If using stock cubes, check the list of ingredients.

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