Hot or Cold Limp Lettuce Soup
Ingredients
- 1960g (2 quarts) Stock, Vegetable (from trim) 100%
- 500g (2 cups) Potato (leftover mash) 25.51%
- 473g (1 pint) Milk, Whole (server station excess) 24.13%
- 255g (1 ½ quarts) Lettuce, wilted and ends 13.01%
- 102g (6 tablespoons) Butter, Unsalted (server prep) 5.20%
- 60g (10 each) Garlic, Clove (or trim)
- 30g (½ cup) Parsley, wilted or stems 1.53%
- 15g (¼ cup) Thyme, old 0.77%
- 7.20g (1 tablespoon) Salt, Kosher 0.37%
- 1.20g (½ teaspoon) Pepper, White (Ground) 0.06%
Directions
- Wash and pick through lettuce for slimy or rotten pieces and place them in compost bin.
- In stockpot on WIH400 Induction Range, sweat garlic. Add lettuce, herbs, salt, and pepper, and cook until soft.
- Next add milk, stock, and potato. Bring to a boil and blend until smooth with WSB60 Heavy-Duty Big Stik(R) Immersion Blender.
- Blend in butter, taste and adjust seasoning if necessary. Strain and chill or keep warm.