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

Food truck rules outnumber patrons in Hong Kong
Food truck rules outnumber patrons in Hong Kong

For the 23rd year running, Hong Kong is, in the opinion of the conservative Heritage Foundation, the freest economy in the world. With low taxes, an efficient government and private businesses running the city buses and its spotless subways, this place is a libertarian dream come true. So the story goes. Many people who live in Hong Kong beg to differ...
Resistance begins at home
Resistance begins at home

A casserole can be a potent weapon. It is one that Shanna Castillo has been using with precision since she started a neighborhood Facebook group, Love Trumps Hate Sunset Park Brooklyn, the week after Donald Trump was elected president. Every month, members invite undocumented immigrants from the neighborhood into their homes for dinner. With food,...
On National Margarita Day, how to turn your favorite frozen drink into an icebox pie
On National Margarita Day, how to turn your favorite frozen drink into an icebox pie

Every day is Margarita Day around these parts, but we’ll accept that we need a National Margarita Day, too.
As obesity rises, remote pacific islands plan to abandon junk food

Cookies and sugary drinks served at government meetings are about to go away. So are imported noodles and canned fish served in tourist bungalows. Taking their place? Local coconuts, lobsters and lime juice. The Torba Tourism Council in the remote Pacific island nation of Vanuatu is planning to outlaw all imported food at government functions and tourist...
These cute currant tarts come together in four steps
These cute currant tarts come together in four steps

Donna Mott of Ooh De Lolli bakes out of a vintage kitchen in downtown Fresno that’s perfect for a vintage recipe like currant tarts. Her version of this classic needs just five ingredients and a prepared pie crust. Tarts can be made with a number of different fillings, but Zante currants, a type of dried berry, add sweetness to every bite. &mdash...
More Stories