Lettuce and Gorgonzola Soup With Basil 3.000

Deb Lindsey for The Washington Post

Dinner in Minutes Jan 3, 2017

We don't often think to use salad greens this way, but it makes for a light and beautiful vegetable soup. Using some chicory or other bitter lettuce complements the creamy sweetness of the blue cheese.

Serve with crustless cucumber sandwiches.


Servings:
3 - 4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 3-4 servings; makes about 5 cups

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

Directions

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.

Rate it

Recipe Source

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

Tested by Bonnie S. Benwick.

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