LETTUCE SOUP (because it's spring!)

From The Whole World Cookbook edited by Jacqueline Killeen, 1979
Serves six
3 c. shredded iceberg or romaine lettuce
1 qt. beef stock
1 c. chopped watercress
1/3 c. minced onion
2 T. minced green pepper
1 garlic clove, minced
2 T. minced fresh parsley
1 t. minced fresh tarragon
3 T. butter
1/4 t. salt
1/4 t. white pepper
1/8 t. grated nutmeg
2 T.  white rice (optional)
1 c. half and half
2 beaten egg yolks
3/4 c. heavy cream
Croutons

Chop lettuce finely and put in pot with stock with watercress. Sauté onion, bell,pepper, garlic and herbs in butter until soft. Add with seasonings to stock mixture. Add rice if desired. Cover and bring to boil. Lower heat and simmer 30 min. Add half and half and reheat without boiling. Beat egg yolks and heavy cream and whisk in 1/2 c. hot soup.  Add to rest of soup. Reheat without boiling and adjust seasonings to taste. Serve with croutons.  As a variation cooked green peas, chopped water chestnuts, minced green onions and/or finely shredded lettuce can can added just before serving.

Great Pea Soup

I finally made this wonderful soup last week. For once I followed the recipe exactly (except for twice as much lime juice) and it was worth it!  A light yet filling bowl that had tons of flavor and left me feeling satisfied and not overstuffed.   The apple and sweet potato were wonderful additions and I didn't miss the usual bacon/ham/split pea combo at all. The yogurt and cilantro at the end are essential for both taste and texture. By the way, Ellen, I have the same problem keeping fresh cilantro on hand. I can only grow it in very early spring or very late fall since it bolts really fast in our heat, but when it is the right temperature I have masses.  I chop it up in the food processor with just a little water and freeze it in ice cube trays. One cube is just right for a bowl of soup and the ice melts right away. When it's run out I just buy a couple big bunches and do the same, so I always have chopped cilantro. Just be careful to not chop it to a pesto type paste (although that's good too). I love this soup and will make it again and again.