Lettuce Soup
Lettuce soup is a green, tangy bowl built from a whole market stall of leaves. Sorrel gives it a lemony sourness, endive adds a slight bitterness, and chervil brings a faint aniseed note, while celery, carrot and onion keep the stock rounded. It comes from Emily Waters' Italian cookbook The Cook's Decameron. Ladling it over toasted bread and finishing with Parmesan turns a pot of boiled greens into a proper meal.
Instructions
Wash the sorrel, endive, lettuce, chervil, celery and carrot, and cut them into pieces. Peel the onion and cut it up as well.
Put all of the cut vegetables and herbs into a pot with enough stock to cover them. Bring the stock to a boil.
Keep the soup boiling for one hour, until the vegetables are completely soft and the greens have broken down into the stock.
Toast the slices of French bread and lay them in the bottom of each serving bowl.
Ladle the hot soup over the toasted bread. Serve it with grated Parmesan to sprinkle on top.
Make it personal.
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