As I told you last time, we get loads of salad greens among our organic CSA. We love that, but notwithstanding the Salad Sac it’s sometimes still hard to keep up… Causing the veg drawer in the fridge to overflow. A perfect moment to put lettuce soup on the menu!

I’m sure some of you can relate to this, so today I’ll share the recipe with you after my menu plan at the end of this post. There will also be a translation available for Dutch readers.

But first: this week’s veggies!

Amelishof organic CSA vegetables week 24, 2012

Amelishof organic CSA vegetables wk 24, 2012

  • strawberries again!
  • pak choi
  • parsley
  • Romaine lettuce
  • vine tomatoes
  • garlic scapes (flower stems)
  • Batavian endive (escarole)

Another sunny bouquet of vegetables and fruit. :)

Menuplan 6-12 June

  • Mihun with bok choi, broccoli stems, chestnut mushrooms and ginger stir-fried in light soy sauce, ‘apple juice tempeh‘ and salad with miso dressing (miso, ume vinegar, sake, agave syrup, cumin, sage). Cantaloupe and strawberries for dessert. [Wednesday]
    Veggie stir-fry, mihun and 'apple juice tempeh'
    Mixed salad with miso dressing
  • Leftover pumpkin curry with cashews, pimped up with peas, baked garlic scapes, Thai noodle salad with leftover rice noodles (La Dolce Vegan! p.80), cantaloupe and the first 2 strawberries harvested from the balcony for dessert. [Thursday]
    Pumpkin curry and baked garlic flower stems
    Cold Thai noodle salad
    Cantaloupe and 1st strawberry harvested from balcony
  • Snow pea salad with Japanese dressing, (VEGAgerechten p.191), garlic-sunchoke soup (freezer stash) and bake-off mini baguette. [Friday]
    Garlic-sunchoke soup
    Snow pea salad with Japanese dressing
  • Potato mash with endive, faux ‘chicken’ from the Vegetarian Butcher and tomato salad with homemade basil dressing (La Dolce Vegan! p.91).
  • Saffron couscous with vegetable goulash (La DolceVegan! p.140; challenged by Dani on NVV forums).
    Saffron Couscous with La Dolce Vegan!'s Veggie Goulash
  • Courgette & fresh peas in persillade, lentil loaf, escarole salad with mustard vinaigrette (Eethuis Iris’ Verrukkelijk vegetarisch p.41) Fry’s schnitzel and baked potato.

Lettuce soup

Lettuce soup

Ingredients
Serves 3-4

  • 1 tbsp neutrally flavoured cooking oil
  • 1 potato
  • 1 shallot
  • white of 1 leek (sliced)
  • 1 bundle garlic (sliced) or garlic clove
  • about 3/4 litre vegetable stock (fresh or instant)
  • 1 head of ordinary lettuce
  • 1 dl soy millk
  • 1 tsp tarragon
  • black pepper
  • optional: a dash of white wine
  • optional: chives to garnish

Preparation

  1. Clean the vegetables
  2. Cube the peeled potato.
  3. Tear the lettuce into pieces.
  4. Shred the shallot.
  5. Heat the oil and gently sauté the onion, leek and (bundle-)garlic until the shallot is transparent.
  6. Add stock and potato and bring to a boil.
  7. After about 10 minutes add lettuce and simmer for a few minutes more.
  8. Add soy milk, wine, tarragon and more (hot) water if necessary.
  9. Purée the soup.
  10. Flavour with salt and pepper to taste and heat the soup before serving without letting it boil.
  11. Serve in bowls and garnish with chives.

Enjoy!

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Join Beth Fish’s Weekend Cooking with a food-related post!

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Slasoep

Ingredienten
3-4 porties

  • 1 eetlepel neutraal smakende olie
  • 1 aardappel
  • 1 sjalot
  • wit van 1 prei (ringetjes)
  • 1 bosknoflook (ringetjes) of knoflookteentje
  • ca. liter (verse of instant) groentenbouillon
  • 1 groene kropsla
  • 1 dl sojamelk
  • 1 koffielepel (15 ml) dragon
  • peper
  • optioneel: scheutje witte wijn
  • optioneel: bieslook voor garnering

Bereiding

  1. Maak de groenten schoon.
  2. Snij de geschilde aardappel in dobbelsteentjes.
  3. Verdeel de sla in stukken.
  4. Snipper de sjalot.
  5. Verwarm de olie en fruit het sjalotje zachtjes glazig met de prei en (bos-)knoflook.
  6. Voeg de bouillon en aardappelblokjes toe en breng de soep aan de kook.
  7. Doe na ongeveer 10 minuten koken de sla erbij en laat de soep nog enkele minuten zachtjes doorkoken.
  8. Voeg de sojamelk, dragon, evt. wijn (en indien nodig meer -heet- water) toe.
  9. Pureer de soep.
  10. Breng op smaak met zout en peper en laat de soep voor het serveren nog even goed doorwarmen maar niet meer koken (anders zou de sojamelk kunnen gaan ‘schiften’).
  11. Schep de soep in kommen en garneer evt. met bieslook.

Eet smakelijk!