I’m always looking for something new at the farmers market. Even in winter, I’m not disappointed. This week’s find was celtuce. Also known as stem lettuce, celery lettuce, asparagus lettuce and, in China, “wosun,” celtuce is grown primarily for its thick edible stem which has a crisp, moist and mild flavor. Peel the thick outer part and discard that prior to cooking or eating the tender interior.
This recipe for Spintuce Soup was inspired by Spinoccoli Soup — a spinach and broccoli soup recipe by Rachael Ray.
- 1 tablespoon buttery spread
- ¼ cup shallots, diced
- 2 cloves garlic, crushed
- 1 medium red potato, peeled and shredded
- ¾ cup celtuce, shredded
- ½ teaspoon thyme
- 2 cups vegetable stock
- 4 cups fresh spinach, stems removed
- ⅔ cup Parmesan cheese, grated
- 2 tablespoon roasted pepitas, crushed
- In a medium soup pot over medium heat, sauté shallots and garlic in buttery spread for 2 minutes.
- Add potato, celtuce and thyme. Sauté an additional 5 minutes.
- Stir in stock and bring to a boil. Add spinach and stir until it wilts, about 3 minutes.
- Blend in a countertop blender or using immersion blender.
- Serve soup garnished with fresh grated Parmesan cheese and crushed roasted pepitas.