You have reached your limit of free articles this month.

Enjoy unlimited access to myStatesman.com

Starting at just 99¢ for 8 weeks.

GREAT REASONS TO SUBSCRIBE TODAY!

  • IN-DEPTH REPORTING
  • INTERACTIVE STORYTELLING
  • NEW TOPICS & COVERAGE
  • ePAPER
X

You have read of premium articles.

Get unlimited access to all of our breaking news, in-depth coverage and bonus content- exclusively for subscribers. Starting at just 99¢ for 8 weeks

X

Welcome to myStatesman.com

This subscriber-only site gives you exclusive access to breaking news, in-depth coverage, exclusive interactives and bonus content.

You can read free articles of your choice a month that are only available on myStatesman.com.

Dinner in 25 Minutes: Skip the salad, and turn your greens into soup


Submit a good cook to a blind tasting of salad greens, and he or she can probably recognize the types by their flavor or crunch. But I bet those same cooks might not think those flavors are strong enough to translate into soup.

This recipe may be just the proving ground they need. It couldn't be simpler: broth, a mix of your favorite greens, a few aromatics and the mild creaminess of a Gorgonzola dolce. You can use an immersion (stick) blender to whiz it up in the pot, which retains some of the nice textures involved, or you can puree it to a fare-the-well, as shown in the accompanying photo.

Keep it in mind when you come across salad greens that are looking a bit limp in the crisper drawer. You can create something unexpectedly bright, and healthful.

---

Lettuce and Gorgonzola Soup With Basil

3 or 4 servings (makes about 5 cups), Healthy

Using some chicory or other bitter lettuce complements the creamy sweetness of the blue cheese.

Serve with crustless cucumber sandwiches.

Adapted from "Skinny Soups: 80 Flavor-Packed Recipes of Less Than 300 Calories," by Kathryn Bruton (Kyle Books, 2017).

Ingredients

3 cups no-salt-added vegetable or chicken broth

1 leek

1 rib celery

1 clove garlic

1 1/2 teaspoons olive oil

1 pound mixed lettuces, such as baby gem, chicory and romaine

2 1/2 ounces Gorgonzola dolce, plus a bit more for optional garnish

3/4 to 1 1/4 cups packed basil leaves

1 lemon

Kosher salt

Freshly ground black pepper

Steps

Pour the broth into a medium saucepan over medium-high heat, letting it come to a boil.

While that's heating up, trim the leek's root end and tough green leaves. Split the rest in half lengthwise and rinse thoroughly, then cut crosswise into thin slices. Coarsely chop the celery and garlic.

Heat the oil in a deep saute pan over medium heat. Once the oil shimmers, stir in the leek, celery and garlic; cook for 4 or 5 minutes, until slightly softened.

Add the lettuces and the boiling broth; the liquid won't be enough to submerge the lettuces so use the back of a spatula to push them under. Cook for about 8 minutes, or until the greens have softened. Stir in the blue cheese and basil (to taste), then cut the lemon in half and squeeze in its juice.

If you'd like a chunkier, more textured soup, use an immersion (stick) blender right in the pan. Otherwise, transfer to a blender; remove the center knob in the lid and place a paper towel over the opening to avoid splash-ups. Puree to your desired consistency.

Taste and season lightly with salt and pepper, as needed. Divide between bowls; garnish with a little extra cheese and basil, if desired. Serve warm.

Nutrition | Per serving (based on 4, using chicken broth): 120 calories, 7 g protein, 6 g carbohydrates, 7 g fat, 4 g saturated fat, 15 mg cholesterol, 210 mg sodium, 2 g dietary fiber, 3 g sugar


Reader Comments ...


Next Up in Austin360 Eats

Vivian Howard, a TV chef, offers hope for her rural hometown
Vivian Howard, a TV chef, offers hope for her rural hometown

Just before Christmas, in the soup kitchen that serves this small town built on tobacco, textiles and hogs, the chef and cooking show star Vivian Howard finished stirring a pot of pork and sweet potato stew and turned to a local television reporter. How does it feel, the reporter asked, to know that she had saved her hometown? “If I had saved...
Alamo Drafthouse creates McDonald’s-themed menu for ‘The Founder’
Alamo Drafthouse creates McDonald’s-themed menu for ‘The Founder’

The creative folks over at the Alamo Drafthouse are paying witty homage to the Golden Arches with a special menu they will serve at a screenings of “The Founder,” the biopic about Ray Kroc starring Oscar-winner Michael Keaton.
Madame Tussauds in London unveils Trump wax figure
Madame Tussauds in London unveils Trump wax figure

Other Madame Tussauds locations also have Trump wax figures on display, including Washington, D.C., Orlando and New York, according to The Telegraph.
Apis Restaurant team opens Pizzeria Sorellina today
Apis Restaurant team opens Pizzeria Sorellina today

One of the best restaurants in Central Texas have welcomed new member to the family. The owners of Apis Restaurant & Apiary (#3 in the recent Austin360 Dining Guide) open Pizzeria Sorellina tonight at its campus in Spicewood (23526 Texas 71 W). The pizzeria is located in a building resembling a Hill Country cathedral across the parking lot...
Circus-themed Unbarlievable to become newest Rainey Street bar
Circus-themed Unbarlievable to become newest Rainey Street bar

“The Greatest Show on Earth” might be shutting down for good this year, but one Rainey Street bar is bringing the circus to Austin every night.
More Stories