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The Crisper Whisperer: 4 Ways to Use Lettuce (Other Than Salad)
I made the soup last night with mixed leaf lettuce from my garden. It may be even better with leaf than romaine because the soft leaves purée so nicely. (Though I guess after 20 min romaine would be cooked down pretty well too.)
I too wondered if it would be like potato soup with lettuce. It is just the smallest bit like that. The lettuce adds such a bright earthy flavor and scent. I wish I would think of better words to describe the great smell of cooked lettuce. :p
Tip: My broth is very salty (Better than Bouillon brand) so from experience I cut the salt in the recipe by 2/3, to 1/2 teaspoon, which worked just right.
Your post came at just the right time, Carolyn. I had all this beautiful lettuce but I just had some dental work and didn't feel like chewing on a salad. I had this soup warm last night and look forward to trying it chilled today. It really was outstanding.
Cook the Book: 'The Book of Tapas'
Olives, manchego, fino de jerez. Tortilla de patatas.
Weekend Cook and Tell: Spring Greening
Tried out several savory rhubarb recipes this weeked. One of them was this winning rhubarb salsa! Piquant, yet still classically Mexican in flavor. Here's the post: http://shinycooking.com/foodbuzz-24-24-24-rhubarb-its-not-just-for-pie-anymore
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Hey, HUGE typo in this recipe. It's supposed to cool in the pan 90 minutes, not 10, according to the original Cook's Country recipe (and the original Pillsbury Bake-Off recipe). I didn't realize this and baked this last night and turned it out after 10 minutes. DISASTER!