Lettuce soup? Garden greens are for more than salads

While I love a good salad, fresh garden lettuces can do a whole lot more, serving as wraps and garnishes and as an integral part of burgers and sandwiches. But perhaps the most delicious and surprising of them is lettuce soup.

You can use just about any combination of greens for this bright green soup (except iceberg) — even those lettuces that are a bit past their prime, as long as they're not too limp. These cold soups are wonderfully simple, easy and quick. Quintessentially vegetarian, they can be turned vegan by substituting avocado for the dairy. For a heartier version, top with grilled shrimp, diced chicken, steak or tofu.

Garnish a cool lettuce soup with radishes, herbs, croutons — anything that strikes your fancy.

Cooling Green Soup

The greens don't need much time to cook, so act quickly once they're in the pot. Just as they're collapsing, transfer to the blender and whirl for a smooth purée with yogurt or sour cream, to taste. Be sure to chill this thoroughly in the refrigerator before serving — at least an hour or up to overnight. The perfect dish for a blistering summer day. From Beth Dooley.

• 2 tbsp. butter

• 2 shallots, diced

• 2 cloves garlic, smashed

• 1 1/2 to 2 c. chicken or vegetable stock

• 10 oz. lettuce, mixed of any variety

• 1/2 c. chopped parsley

• 1/4 c. mixed fresh herbs of choice, such as basil, cilantro, thyme, etc.

• Salt and coarsely ground black pepper, to taste

• 1 to 2 tbsp. fresh lemon juice, to taste

• 1/2 c. plain whole milk Greek-style yogurt or sour cream

• Chopped radishes, for garnish

Directions

In a medium saucepan, melt the butter over medium heat until foamy. Add the shallot and garlic and cook, stirring until softened, about 3 minutes. Add the stock and bring to a simmer. Then add the lettuce, parsley and the mixed herbs. Cook until just wilted, about 1 to 2 minutes. Season with salt, pepper and the lemon juice.

Transfer to a blender, add the yogurt or sour cream, and purée. Transfer to a bowl or container and refrigerate until cool, about 1 hour or up to overnight. Before serving, taste and adjust the seasonings and garnish with radishes.

Tribune News Service