Guest guest Posted June 7, 2009 Report Share Posted June 7, 2009 Thanks for the correction. The first time I read it, I kept thinking, " What about the lettuce? What does one do with that? " I could not see in the recipe where the lettuce went in and how. I must have lived a " sheltered " life--I don't think I've ever seen lettuce in a soup or " cooked " before. Is one kind of lettuce to be preferred for this? I like Romaine lettuce when using it " cold " as in a salad. The mixed spring greens or " mesclun " (sp?) is/are good, too. Does this recipe need a certain variety of lettuce to come out? Thanks for the interesting recipe posted. I may try it soon1 " Whirled Peas " to you-all, too! ;-> --Laura B., in Illinois I forgot to say that you should add the lettuce at the same time as the peas. Correctly reposted below Christie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 8, 2009 Report Share Posted June 8, 2009 I think you could use any sort of lettuce, Laura. I used some Little Gem hearts, as they were needing to be used up. Christie , " L.B. " <elbee577 wrote: > > Thanks for the correction. The first time I read it, I kept thinking, " What about the lettuce? > What does one do with that? " I could not see in the recipe where the lettuce went in and how. > > I must have lived a " sheltered " life--I don't think I've ever seen lettuce in a soup or " cooked " before. Is one kind of lettuce to be preferred for this? I like Romaine lettuce when using it " cold " as in a salad. The mixed spring greens or " mesclun " (sp?) is/are good, too. > Does this recipe need a certain variety of lettuce to come out? > > Thanks for the interesting recipe posted. I may try it soon1 > > " Whirled Peas " to you-all, too! ;-> > --Laura B., in Illinois Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 8, 2009 Report Share Posted June 8, 2009 My guess would be, whatever type of lettuce your garden is overproducing! Great recipe, since when there is more lettuce that can be eaten, it cannot be dried or frozen or canned (yuck!) so adding lettuce to a salad allows using a lot of it! Also, peas come in great abundance at around the same time. We recently had a bit of lettuce overload, lucky thing we were invited to a party and guess what was the potluck dish? big nice garden fresh salad, home grown. I am reserving this soup recipe for next spring. , " L.B. " <elbee577 wrote: > > Thanks for the correction. The first time I read it, I kept thinking, " What about the lettuce? > What does one do with that? " I could not see in the recipe where the lettuce went in and how. > > I must have lived a " sheltered " life--I don't think I've ever seen lettuce in a soup or " cooked " before. Is one kind of lettuce to be preferred for this? I like Romaine lettuce when using it " cold " as in a salad. The mixed spring greens or " mesclun " (sp?) is/are good, too. > Does this recipe need a certain variety of lettuce to come out? > > Thanks for the interesting recipe posted. I may try it soon1 > > " Whirled Peas " to you-all, too! ;-> > --Laura B., in Illinois > > > > I forgot to say that you should add the lettuce at the same time as the peas. Correctly reposted below > Christie > Quote Link to comment Share on other sites More sharing options...
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