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Happens all the time doesn't it? You're all excited the first of that glorious lettuce finally arrives!! Whether you have a backyard garden or you purchase at the farmers market, that thing called time reeks all havoc on your good intentions of using that lettuce!
There is wilted and wrinkled and then there is well, yup sorry headed for the heap lettuce.
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Wilted, shriveled but dry is acceptable...
Black and soggy is NOT...hack that part off!!!
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So gather up some stock, or water, onion., garlic, and seasonings of choice. And a fat source for sautéing. For todays soup I am using some salt pork, and no not the one you can find occasionally in the store. This is my own, that was done just the old fashion way of curing.....salted pork fat.
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Hint about salt pork, well at least a well made salt pork. Add a tbsp. or so of oil to the hot pan, then render the pork. I leave mine loaded with salt, I like the way that the salt actually browns as well. A depth of flavor, that is there, almost a salty nutty hint. But for the love of all that is Holy in cooking do not eat the salty, crisp bits!! To say it is salty would be an understatement!
To answer that question that just ran through your head, no the drippings are not anywhere near salty like the bits.
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Browning of salt pork, but to the right side of the pan, you will see what looks the start of a rue, but that is the salt browning nicely!! But use whatever you like for a fat source, oil, butter or a combo of both is great.
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So when you bits are done, remove and add your slice onion, and garlic to the fat. Stir and coat, this helps with caramelizing. So sauté until golden brown and soft. Add a grind or two of black pepper.
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Toss in your choice of seasonings, I used California Blend from The Seed (aka https://www.facebook.com/pages/The-Mustard-Seed-and-Stone-Mill-Antiques/129155607874?fref=ts)
Let the seasonings toast as well, just another depth of flavor. Next, again your choice, water, chicken stock, veggie stock or simply water, (you can add in some whole milk in the end, just heat through, optional) About a quart. Let this simmer for a few. Chop your lettuce, add to the stock, let wilt. Heat through, taste and adjust seasoning. I pureed half, you can puree all or none.
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And there you have it! Serve with crusty bread and a little vino, life is good!
Get out there, be local, when you use local, cook local, eat local it is the greatest investment you can make....in yourself. Life is good when you are breaking bread with loved ones, cherish these simple times, they are the very memories, that someday will console you of a loss of these moments with someone special in your life.
Keep it slow and simple until next time we chat....
