Summer In A Bowl

Summer Lettuce Soup
Yields 4
This simple, light soup is the essence of summer. It's great served hot, cold, or room temperature. I sometimes make this when I have lettuce in the fridge and I'm heading out of town. The soup freezes well, so you can have a taste of summer any time of year.
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  1. 2 TBSP Earth Balance, margirine or butter
  2. 1 large head Romaine Lettuce, ribs and leaves separated and chopped
  3. 1 leek or spring onion halved lengthwise and sliced
  4. 4 cups vegetable broth
  5. 1 cup cashew cream, milk, or cream
  6. salt and pepper to taste
  7. juice of 1/2 lemon
  8. parsley or dill for garnish
  1. Heat Earth Balance on medium high heat
  2. Add lettuce ribs and leek and cook until softened
  3. Add vegetable broth and lettuce leaves, salt and pepper and reduce heat to low.
  4. Cook covered for 30 minutes.
  5. Remove from heat, let cool slightly and add cream and lemon juice.
  6. Puree soup and serve at the temperature of your choosing garnished with parsley or dill.

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