I wish I could say I grew up on a bucolic farm in the country, learning the value of food by planting and harvesting it myself. The truth is, I was raised in suburbia by busy, frugal parents and learned to cook from watching my mother.
One of my favorite recipes carefully tucked away in my Mother’s accordion file (ca. 1955 plus), pictured below, is this one from Craig Claiborne, published in the New York Times. This turkey noodle soup is just the thing to feed the many mouths that are likely to be gathered around your house all weekend — and to use that naked turkey carcass to its full potential.
This article includes three great recipes for making delectable Lettuce Soup from leftover ruby lettuce, arugula, spinach and endive — and more.
Want to learn how to transform your leftover salad into a healthy and delicious soup with lettuce and ingredients you already have in the fridge. READ MORE.