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.
Waring Solutions
Think about your culinary equipment as a system to create, rather than as individual items with a single purpose. Versatile product sets promote efficiency and provide solutions that will inspire change. Through alternative thinking and new processes, we can implement actions that will measurably reduce food waste and provide inspiration for new ingredients and dishes. The system is the solution!
