Friday, 18 May 2012

The deconstructed sandwich

Intrigued a little by deconstructed sandwich? What if I say lettuce soup? Uh-oh, now you've lost interest.  Apologies.

It was a couple of weeks ago when we realised that we didn't own a single Italian cookbook.  Maybe this is because we are self proclaimed pasta experts (not really).  This sudden actualisation then spurred on the purchase of The River Cafe Cookbook -I know, ban right?
When doing the obligatory look through our recipe list to figure out what to eat I always kept going back to Lettuce Soup au Gratin The Silver Spoon (re-released last year).  It first caught my eye in the initial recipe selection because of the belief that when something sounds so unappealing, it's got to be good.  Or at least if there is a recipe for it, how bad can it really be?
Thursday night was the night.  When picking up The Silver Spoon, it turns out its purely an Italian cookbook, over 1000 recipes -who knew? It's just too bad that The River Cafe Cookbook had already been ordered.

Lettuce ... lots of lettuce. I thought that I would try to mix up the flavour a little bit by using 3 different types.  I guess its comparable to mixing glacier water, purified still water and tap water - you can tell the difference.

It shows here who is the messiest in the kitchen.
The recipe reads like French Onion soup, but substituting the more flavoursome ingredient onion for lettuce. The lettuce was simmered for a while, then in slow stages the beef stock was added.

After the soup simmered away for 30 minutes it was put in ramekins with some toasted baguette and gruyere cheese then grilled.

Verdict: The soup alone, pre bread and cheese was not the best, but once combined with the other staple sandwich ingredients it all gelled together rather nicely.
Would we make it again?: Let's just say it's not going to be a soup that I crave, but the more I think back on it, we'd talked it down so much that don't think we gave it a fair chance.  If it was served up to me again I would be really happy.

No comments:

Post a Comment