Recipe Database

Welcome to the Intervale Food Hub recipe collection! Our goal is to inspire you to cook delicious food at home using the best seasonal ingredients. Every week, we find a handful of recipes to use with the ingredients that we're delivering that week, so our collection is constantly changing and growing. 

Lettuce Soup with Pecorino Croutons

lettuce soup

Recipe from Denise Kortlever at thealldaykitchen.com; adjustments made for Intervale Food Hub members

INGREDIENTS
for 4 bowls

1 large head of lettuce (about 250-400 g)
2 small tbsp (25 g) butter
2 shallots, finely chopped
2 cups (500 ml) vegetable or chicken stock
1 1/3 cup (200 g) green peas
1 leaf fresh mint
½ cup (125 ml) cream

salt and freshly ground black or white pepper, to taste
equipment: (stick) blender

for the croutons:
1.41 oz (40 g) pecorino cheese, grated
3 tbsp (20 g) flour
1 tbsp olive oil
equipment: baking pan, lined with baking paper

DIRECTIONS

Separate the leaves of the lettuce and wash them thoroughly. Shake excess water off.
Save some small leaves to garnish later (pat these dry first) and coarsely chop the rest.
Melt the butter in a heavy-bottomed pan and gently fry the shallot. Add the lettuce leaves and cook for a few minutes, until the leaves are wilted.
Add the stock, peas and mint and cook on low heat for a few minutes.
Meanwhile, continue with the croutons. Preheat the oven to 400F (200C). Mix the pecorino, flour and olive oil and shape into little balls, using your fingers. Place the croutons on the baking pan and bake for about 10 minutes, or until golden brown.
Add the cream to the soup and blend until you’ve got a smooth, creamy soup. Season to taste and divide over four bowls.
Garnish with the little lettuce leaves, cheese croutons and some extra fresh mint.