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Celtuce: My Newest Farmers Market Find

Celtuce: My Newest Farmers Market Find | Food and Nutrition Magazine | Stone Soup Blog

Cindy Gay, RD, LD This featured post is by Cindy Gay, RD, LD. Follow her on Twitter @ScrappyRD.

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. Tweet this 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.

Spintuce (Spinach and Celtuce) Soup Tweet this

Recipe by Cindy Gay, RD, LD


  • 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 


  1. In a medium soup pot over medium heat, sauté shallots and garlic in buttery spread for 2 minutes.
  2. Add potato, celtuce and thyme. Sauté an additional 5 minutes.
  3. Stir in stock and bring to a boil. Add spinach and stir until it wilts, about 3 minutes.
  4. Blend in a countertop blender or using immersion blender.
  5. Serve soup garnished with fresh grated Parmesan cheese and crushed roasted pepitas.

Cindy Gay, RD, LD, recently retired from her job in health care. She serves as historian for the West Virginia Academy of Nutrition and Dietetics and blogs at Cindy's Health Meals. Connect with her on Twitter and Pinterest.

(Photo: PicturePartners/iStock/Thinkstock)

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