Lettuce Soup – A super tasty spring soup

Lettuce Soup – A super tasty spring soup

Larisa Iernutan

I love spring, when the market stalls are filled with green vegetables, and then ones in a variety of colors start to appear. You know it’s spring when you see people’s gardens full of greens, from green onions, green garlic, lettuce, or even petunia, spinach, tarragon. All these greens are extremely healthy, being full of vitamins.

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Prep Time 20

Cook Time 50

Total Time 1 10

Course Soup

Cuisine Romanian

Servings people

Calories 50 kcal

Equipment

1 Pan
1 Pot

Ingredients

2-3 pcs heads of lettuce
4 pcs eggs
200 ml of milk
100 gr sour cream
3-4 pcs green onions
3-4 pcs green garlic 2 cloves of dried garlic can be used if you don’t have green garlic
Pork bacon or unrendered smoked pork fat
Salt
Pepper
Vinegar
Water

Instructions

This soup is an extremely simple dish to prepare, but you must know from the beginning that it is based on 3 main stages:
a. Tempering and boiling the main ingredients;
b. Preparation of an omelet that will later be added to the soup;
c. Preparation of a mixture between 2 egg yolks, milk and sour cream, which will be poured into the soup at the end of the boiling process.
So, let’s start with frying the bacon. We will first cut the bacon into thin slices or small cubes, according to preference. We will add the bacon into the pot in which we will later boil the whole soup and let it fry for about 10 minutes. There is no need to add oil or fat to the pot as the bacon will fry in its own fat once it melts from the heat;
Using a strainer, we will remove the fried bacon and put it in a bowl for later use.
Add finely chopped onion and garlic into the pot. If you are using dried garlic, you can crush it with a garlic press
After the greens are roasted for a few minutes, add the well-washed lettuce, torn BY HAND. I make this clarification because if you cut the lettuce with a knife, it will taste bitter.
HINT: To make sure that the lettuce clean, I wash it 2-3 times in water, using a generous bowl, and then I dry it using a special lettuce drainer.
If the pot is large enough, I’d recommend sauteing and stirring gently with a wooden spatula to allow the lettuce to smother a bit in that fat. If you don’t have space, no problem, you can skip this step.
Add water over the lettuce so that the water is at the same level as the lettuce, the latter will soften during cooking and will significantly decrease its volume.
Let the lettuce boil for about 30 minutes. Meanwhile, prepare the omelet.
For this, mix 2 whole eggs and 2 egg whites, add 100 ml of milk, salt and pepper and mix energetically, until you get the composition for the omelet.
Pour the mixture into a pan with a little oil and let the omelet cook, preferably covering the pan with a lid. After a few minutes, turn the omelet on the other side and cook for a few more minutes.
Let the omelet cool a little and then, with the help of a spatula (I use the spatulas from Tupperware), cut the omelet into relatively equal pieces.
With the remaining two yolks, prepare a composition using a bowl: add 2 yolks, the rest of the milk, the 100 g of sour cream, salt and pepper. Mix the mixture well and refrigerate until ready to use.
Once the lettuce in the soup is completely boiled, add the omelet cut into pieces and the previously fried bacon. Add 1-2 tablespoons of vinegar (to taste) and leave on fire for another 5 minutes.
Finally, remove the mixture from Step 12 from the refrigerator and using a ladle, add some hot soup into the bowl, then insert one ladle of the mixture over the soup and continue this process until you pour the entire composition into the pot with soup. Let the soup boil for exactly 1 MINUTE, then turn off the heat and leave the pot covered with a lid until serving time.