Last summer, I found myself in a familiar gardener’s predicament – too much lettuce. My Buttercrunch lettuce had thrived beyond my wildest dreams, and I was running out of salad ideas. Every meal seemed to start with, “How about a nice salad?” much to my family’s growing dismay. I was giving away bags of lettuce to neighbors, coworkers, and even the mailman. Still, my garden beds were overflowing with leafy greens. It was during this time of lettuce abundance that my colleague Norann Oleson shared her Buttercrunch Lettuce Soup recipe.

At first, I was skeptical. Lettuce soup? Really? But Norann has never steered me wrong in matters of the garden or kitchen, so I decided to give it a try. Little did I know, this recipe would change the way I look at my garden and transform my approach to using its bounty.

The Star of the Show: Buttercrunch Lettuce

Sure, you can use any type of lettuce for this Lettuce Soup recipe, but Buttercrunch Lettuce has always been a favorite in my summer garden, and also in my winter hydroponic garden. I remember the first time I planted it, carefully pressing the tiny seeds into the soil and wondering if they’d actually grow. To my delight, they did more than just grow – they thrived. I’ve grown many heads in my hydroponic garden, too!

There’s something magical about watching Buttercrunch lettuce mature. The way the leaves form perfect little cups as they grow is truly a sight to behold. Each plant becomes a living sculpture in the garden, a testament to nature’s artistry. But what I’ve come to appreciate most is how versatile this lettuce is, especially in this soup.

The flavor of Buttercrunch is mild and sweet, with a delightful buttery texture that lives up to its name. In the soup, it provides a subtle, fresh taste that serves as a perfect canvas for other flavors. It’s sturdy enough to hold up to cooking without losing its character, yet delicate enough to blend into a silky smooth soup.

Want to try it? Let’s dive in, and then I’ll tell you more about it!

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A Forgiving Recipe

One of the things I love most about this recipe is its flexibility. While Buttercrunch is ideal, I’ve made it with romaine, red leaf, and even a mix of lettuces when that’s what I had on hand. Each variation brings its own unique flavor and color to the soup.

I remember one time when my red leaf lettuce was on the verge of bolting. Rather than let it go to waste, I decided to use it in the soup. The result was a beautiful pale pink soup that my daughter dubbed “princess soup.” She ate two bowls that night, a miracle for a child who usually turns her nose up at anything green.

Another time, I used a mix of Buttercrunch and arugula. The peppery notes of the arugula added a nice kick to the soup, making it perfect for a chilly autumn evening. This flexibility has allowed me to experiment with different flavor profiles and use up whatever lettuce is abundant in my garden at the time.

From Garden to Pot: The Joy of Home-Grown Ingredients

The Allium Base

The soup starts with a base of onions and garlic. There’s something deeply satisfying about using alliums I’ve grown myself. I recall the day I planted my first garlic cloves, pressing them into the cool autumn soil and covering them with a thick layer of mulch. Months later, seeing the green shoots push through the spring earth felt like a small miracle.

The aroma that fills the kitchen as the onions and garlic sauté is incredible – it never fails to draw my family to the kitchen, asking what’s cooking. It’s a smell that speaks of home and comfort, setting the stage for the meal to come.

The Humble Potato

A potato gives the soup its creamy body. I usually use whatever variety I have available. Last time, it was some Red Pontiacs from my garden. Digging up potatoes always feels like a treasure hunt in my own backyard. There’s a childlike excitement in unearthing these earthy gems, brushing off the soil to reveal their ruddy skins.

In the soup, the potato melts away, lending a velvety texture without overwhelming the delicate flavor of the lettuce. It’s a humble ingredient that plays a crucial supporting role, much like in the garden where it grows quietly underground while other vegetables steal the show above.

The Cooking Ritual

Making this soup has become a cherished routine. I start by heading out to the garden in the early morning to harvest the ingredients. There’s a peacefulness to picking lettuce leaves heavy with dew and snipping fresh herbs. The cool morning air, the soft earth under my feet, the gentle rustling of leaves – it’s a moment of connection with my garden that I’ve come to treasure.

Back in the kitchen, I wash the vegetables, watching as the water carries away bits of soil – a reminder of where this food came from. As I chop the onions and garlic, their sharp scent fills the air, a prelude to the cooking to come.

The process of making the soup is simple, but there’s a meditative quality to it. The rhythmic chopping of vegetables, the sizzle of onions hitting the hot pan, the gradual wilting of the lettuce as it meets the broth – each step is a sensory experience that grounds me in the present moment.

A Soup for All Seasons

What’s fascinating about this soup is how it changes with the seasons. In spring, when the lettuce is young and tender, the soup has a delicate, almost sweet flavor. It’s light and refreshing, perfect for those first warm days when you’re not quite ready for heavy meals.

As summer progresses and the lettuce matures, the soup takes on a more robust taste. The leaves become slightly more bitter, adding depth to the soup. I often add a handful of fresh herbs from the garden – basil, dill, or chives – to complement the stronger flavor of the lettuce.

In late summer and early fall, when the nights start to cool, I make a heartier version of the soup. I might add some white beans for protein or stir in a dollop of cream for extra richness. It’s like a liquid reflection of my garden’s journey through the year, each bowl telling the story of the season.

Freezer-Friendly and Time-Saving

I’ve started keeping jars of this soup in the freezer for busy days. After a long afternoon of gardening, when I’m too tired to cook, having a homemade meal ready to go is a real lifesaver. I simply thaw the soup, heat it up, and dinner is served.

One particularly memorable occasion was after a day of fall garden cleanup. I had spent hours pulling out spent plants, adding compost to the beds, and planting cover crops. By the time I finished, the sun was setting and I was exhausted. But I had a jar of lettuce soup in the freezer. Paired with some crusty bread from the local bakery, it made for a perfect, effortless dinner. As I sat there, enjoying my soup and looking out at my freshly prepared garden beds, I felt a deep sense of satisfaction and connection to the land.

A New Perspective on Gardening

This lettuce soup has changed the way I approach my garden. I’m more attuned to the cycles of growth and harvest, appreciating each stage of my plants’ development. When I’m tending to my lettuce now, I’m not just thinking about salads – I’m imagining warm bowls of soup on cool evenings, or chilled soup on hot summer days.

It’s made me more mindful of succession planting too. Instead of planting all my lettuce at once, I now stagger the plantings every couple of weeks. This ensures a steady supply of lettuce at different stages of growth, perfect for both salads and soup.

I’ve also become more experimental with my lettuce varieties. While Buttercrunch remains a staple, I’ve branched out to try different types, each bringing its own unique flavor and texture to the soup. It’s like having a painter’s palette of lettuces to work with, each one offering a different shade of green (or red, or purple) to my culinary canvas.

Sharing the Bounty

One unexpected joy has been sharing this lettuce soup with friends and neighbors. It’s become a bit of a conversation starter at potlucks and community gatherings. People are often surprised when I tell them it’s lettuce soup, but their skepticism quickly turns to delight once they taste it.

I remember bringing it to a neighborhood block party last summer. As I explained what it was, I saw a few raised eyebrows and polite smiles. But as people started tasting it, the reactions changed. “I never would have thought of this!” was a common response. It opened up some wonderful discussions about gardening and creative ways to use produce.

These conversations have led to a sort of informal produce exchange in our neighborhood. Now, when someone has an excess of something from their garden, they’ll share it around, often with recipe ideas. It’s created a lovely sense of community, all sparked by a simple lettuce soup.

If you find yourself with an abundance of lettuce, I encourage you to give this soup a try. It’s not just a meal; it’s a way to connect more deeply with your garden and appreciate its bounty in a new way. It’s a reminder that with a little creativity, nothing goes to waste.

This journey with Buttercrunch Lettuce Soup has been about more than just finding a use for excess lettuce. It’s been about discovering new ways to appreciate the fruits of my labor, about connecting with the rhythms of my garden, and about sharing that joy with others.

Who knows? You might find yourself, like me, eagerly anticipating lettuce season, soup pot at the ready. You might discover new ways to use familiar ingredients, or find yourself looking at your garden with fresh eyes. And in the process, you might just create something delicious.

And if you’re interested in learning more about growing lettuce, it’s as easy as BLT. A cool-season annual, this leafy crop grows readily from seed, and you can sow seeds every few weeks to have a season full of salad! With our Lettuce Gardening Guide, you get all the details that go into growing and harvesting delicious, leafy lettuce. Get recipes that go beyond the salad bowl and see what’s possible when you grow your own lettuce. Get it all in our Lettuce Gardening Guide right now!

Happy gardening and happy cooking! Let me know what you think of this recipe if you try it!